Frozen s'mores cake


  • Prep Time45 mins
  • Total Time3 hrs 45 mins
  • Makes10 servings
Frozen s'mores cake

Photo by James Tse

Chatelaine Triple Tested

This dazzling s’mores cake is a grown-up version of the campfire favourite, and an easy dessert that makes the summer season even sweeter.


  • 1 1/4 cups graham-cracker crumbs

  • 2 tbsp 35% cream

  • 170-g pkg bittersweet chocolate, chopped

  • 6 egg whites

  • 1/4 tsp salt

  • 1 cup 0.35 cream

  • 1/4 cup granulated sugar

  • 1 tsp vanilla


  • 1/2 cup granulated sugar

  • 1/2 tsp vanilla

  • 2 egg whites

  • 1/4 cup sliced toasted almonds


  • STIR crumbs with 2 tbsp cream in a medium bowl until combined but still crumbly. For easier removal of cake, flip base of 9-in. springform pan upside down. Line base with foil, then clamp side band. Press crumbs onto foil in an even layer.

  • PLACE chocolate in a large microwave-safe bowl. Heat on medium until almost melted, stirring halfway through, about 3 min. Remove and stir until completely melted. Set aside.

  • BEAT 6 egg whites with salt in a medium bowl using an electric mixer on high until soft peaks form when beaters are lifted, about 2 min. Using the same beaters (no need to wash them), in a large bowl, beat 1 cup cream on high, gradually adding 1/4 cup sugar, then 1 tsp vanilla, until soft peaks form, about 2 min. Fold egg whites into cream just until mixed. Stir one-third of cream mixture into cooled chocolate mixture. Fold in remaining cream mixture until no white streaks remain. Scrape over cookie crust and smooth top. Freeze until firm, about 3 hours.

  • STIR together 1/2 cup sugar, 1/2 tsp vanilla and 3 tbsp water in a small saucepan over medium-high. Bring to a boil and let boil without stirring for 1 min. Remove from heat. Whip 2 egg whites in a large bowl on high until soft peaks form when beaters are lifted, about 1 min. Gradually pour hot syr- up into the bowl, beating whites until stiff peaks form, 4 to 5 min. Frost the top of the frozen cake to the edges, making decorative peaks. Sprinkle with toasted almonds.

Kitchen tips

Use pasteurized egg white for mousse (3/4 cup) if desired, but not for meringue — it won’t stiffen as well.

Lightly cooked egg whites are generally safe to eat but may pose a risk to young children, pregnant women, the elderly or anyone with a compromised immune system.

Nutrition (per serving)

Calories 313, Protein 6g, Carbohydrates 33g, Fat 18g, Fibre 2g, Sodium 173mg.