S’mores Tortes bring the best of the iconic campfire treat indoors in cake form.

Welcome to the Summer of S’mores! Or so it has been proclaimed by others — s’mores-flavored things are all over, if you haven’t noticed.

Which brings us to the S’mores Torte, qualifying in our book as one-bowl baking because its ingredients are brought together in the same pot used to melt butter, its initial ingredient. This is a s’mores-related thing you will want to make, and eat until it is no more.

Now, “torte” sounds awfully highfalutin. But the term is accurate, because a torte is a kind of cake made with little or no flour, and its texture is denser than your typical cake. Here, the graham crackers are reduced to a fairly fine crumb, stirred into the melted butter-and-chocolate mix with sugar, egg and the marshmallows, which must be of the mini variety and fresh enough to squish between forefinger and thumb.

As you can imagine, this torte (s’morte?) smells pretty wonderful as it bakes. You must wait until it has cooled to almost room temperature or risk serving portions akin to slightly grainy chocolate spoonbread, which is not a bad way to go, but out of the running, tortewise. We liked how this set and sliced up best after the torte, still in its pan, chilled in the refrigerator — the same method I use with batches of freshly baked brownies.

This seems like a fine thing to do with leftover bits from your campfire cookery, doesn’t it?

— 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

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