s’mores is not new to my life,
but it’s not often in my life.
that needs to change.
s’mores pound cake
adapted from food&wine
*note: i made 2 loaves, for a recent girls night in gathering. i ended up baking it for longer than i would’ve liked, and i thought it came out dry, but the ladies enjoyed it fine.
1 1/2 sticks soy butter, softened (i used earth balance)
1/2 cup sugar
1/4 cup dark brown sugar
1 1/2 cups spelt flour
1/2 cup finely ground graham cracker crumbs, from half a sleeve
3/4 tsp baking powder
1/4 tsp salt
5 TBL lactose free half/half
3 large eggs
1 TBL pure vanilla extract
3 TBL melted soy butter
2 TBL unsweetened cocoa powder
pre-heat oven to 325F. crease a 8×4 loaf pan. set aside.
in a mixing bowl, cream the soy butter with the sugars. in another bowl whisk the dry ingredients. and then in yet another bowl mix the liquids. keeping the mixer on medium, alternate btwn the wet and dry ingredients.
pour half the batter into prepared loaf pan. spoon in the chocolate swirl mix along the length of the loaf pan. top with the rest of the batter. using a chopstick swirl the batter around, but don’t aim to mix everything.
bake for about 50-55 minutes.
cool in pan for 15 minutes, and then turn out on rack and cool completely.
8 oz bittersweet chocolate, rough chopped, in a bowl
4 oz of lactose free half/half
heat the half/half in a small saucepan, just to boiling.
gently pour the half/half into the bowl of chocolate. ignore it for 10 minutes.
after 10 minutes, stir until mixed through. it’ll be liquid-y but as it cools it’ll thicken up.
for the marshmallow fluff, i used this recipe.
to assemble, spread the ganache over the loaf and spread the fluff to your heart’s content. sprinkle with graham cracker crumbs as desired.