Recipe: S'mores Torte

Serves 10 to 12.

Note: This cake combines the classic combination of marshmallow, graham cracker and melting chocolate into a rich, fudgy treat, making it a perfect vehicle for campfire-ingredient leftovers. A springform pan makes for easier cake removal. Serve with a dollop of marshmallow fluff, or slightly sweetened whipped cream. The cake is good when it's barely warm, but we liked it even better when it had been chilled in the refrigerator (and that also makes it easier to slice). Adapted from "One-Pot Cakes: 60 Recipes for Cakes From Scratch Using a Pot, a Spoon and a Pan," by Andrew Schloss with Ken Bookman.

• 8 tbsp. (1 stick) unsalted butter

• 3 Hershey's milk chocolate bars (1.55 oz. each), broken into pieces

• 2/3 c. sugar

• 1 tsp. vanilla extract

• 3 eggs, at room temperature and lightly beaten

• About 3 oz. (1 1/2 c.) mini marshmallows

Directions

Preheat the oven to 350 degrees with rack set in the middle. Grease with cooking-oil spray an 8-inch springform pan or cake layer pan that's at least 2 inches deep. Line the bottom with a round of parchment paper and then grease the surface of the paper, as well.

Place the butter in a small saucepan over medium heat; once it's half-melted, add the chocolate. Cook, stirring, until both are fully melted and the mixture is smooth and glossy. Remove from heat.

Stir in the sugar and vanilla extract, then stir in the beaten eggs until no trace of yolk or whites remains. Add the graham cracker crumbs and marshmallows, stirring until evenly distributed.

Cool in the pan for 20 minutes, during which time the center of the cake will flatten out, then run a round-edged knife around the edges to loosen the cake. Let cool for an additional 15 minutes more before serving or storing.

Nutrition information per each of 12 servings:

Calories280Fat14 gSodium160 mg

Carbohydrates38 gSaturated fat8 gAdded sugars25 g