Drunken S'more Cake

Michael DiBianca

Moro, Wilmington, DE

A riff on the composition of a s’more, this dessert was the finale of Michael DiBianca’s playful and flavorful Beard House dinner. His version calls for the nutty Nocello and Frangelico, but we think that fruity liqueurs, like Grand Marnier or Chambord, would work nicely, too.


1 1/2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar

8 egg yolks
1 1/3 cup confectioner’s sugar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
2 teaspoons Kahlúa
2 teaspoons Nocello
2 teaspoons Frangelico
1 cup butter
2 tablespoons cocoa powder
8 ounces Callebaut bittersweet chocolate
3/4 cup whipped cream


To make the crust, combine the graham cracker crumbs, melted butter, and sugar. Pack mixture into a springform pan, completely covering the bottom and sides. Chill for 2 hours.

To make the filling, combine the egg yolks and the confectioner’s sugar and whisk until pale yellow. Add the salt, vanilla, Kahlúa, Nocello, and Frangelico and whisk together. Melt the butter in a saucepan over low heat, then add the cocoa powder and chocolate. Stir occasionally until the chocolate melts and the mixture is smooth. Add the yolk mixture to the chocolate mixture and whisk together. Fold in the cream. Pour the mixture into the crust-lined springform pan and chill for 6 hours.


8 servings