Microwave chocolate bowl cake, s’more style


Share this sweet quickie with someone and they’ll love you forever (or at least until the last bit of chocolate & graham goodness is devoured). You can make it for one—just halve the ingredients and call it a cupcake.

We used a very rich, thick and chocolatey Mexican Milk Chocolate dessert sauce for this recipe as well as a handful of bittersweet chips to intensify the chocolate flavor. It’s always fun to light up a blow torch on the ‘shmallows but an oven broiler works just as well, minus the fanfare. You can also just dollop and spread more of the dessert sauce on top as an easy frosting and then dig in.


3 graham crackers, crushed

1 tbs. melted butter

6 tbs. flour

4 tbs. cocoa powder

1/2 tsp. baking powder

1/4 tsp. salt

1 egg

2 tbs. Mexican Milk Chocolate Dessert Sauce

4 tbs. veg oil

4 tbs. water or dark beer (like a porter or a stout)

A handful of marshmallows


Mix graham crumbs with melted butter and press into bottom of a small bowl or large mug. Microwave for 2 min.

In a separate bowl, combine next 8 ingredients and mix well. Pour into bowl/mug. Microwave for 2 1/2 minutes. Top with marshmallows and broil until puffed and golden or toast with a blowtorch if you have one. Share with a friend!

Tracy lives in a rather large nutshell. Former gator wrestler come chef and once-in-a-while somm, her greatest feat by far is raising a kid who teethed on blood sausage and Picholines. She longs to steal away to Cuba, but in the meantime gets by on making her own mojo and threatening bodily harm to anyone who serves a Daiquiri topped with whipped cream. If you hear what sounds like a kitchen full of people arguing over who gets the chicken oyster, it's probably just Tracy.

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