I was at a Barnes and Noble bookstore a few days ago. At there Starbucks little coffee bistro, they had these delicious little S'more cakes. Packed with the subtle nutty flavor of graham crackers, chocolate and on top was marshmellow fluff.
Now I have looked and looked for a recipe and I can't find one BUT I have an idea to engineer some of these cakes from what I know about cooking. Now I love to cook but I still have so much to learn.
I have a few questions. It would help a lot if you could answer a few.
1) The S'more cakes were dense little cakes. They were not fluffy and they had a coarse texture, like a pumpkin bread. What could make a cake dense and moist like that.
2) I have whole wheat flower, do I need graham flour to give the cakes the taste of graham crackers? What does give graham crackers that taste?
3) I own about six ramekins. Each one about 4 inches across and two inches deep. How would this effect my cooking temperature and time.
This is my first post and I would like to thank anyone in advance for any help they could give me.
Now I have looked and looked for a recipe and I can't find one BUT I have an idea to engineer some of these cakes from what I know about cooking. Now I love to cook but I still have so much to learn.
I have a few questions. It would help a lot if you could answer a few.
1) The S'more cakes were dense little cakes. They were not fluffy and they had a coarse texture, like a pumpkin bread. What could make a cake dense and moist like that.
2) I have whole wheat flower, do I need graham flour to give the cakes the taste of graham crackers? What does give graham crackers that taste?
3) I own about six ramekins. Each one about 4 inches across and two inches deep. How would this effect my cooking temperature and time.
This is my first post and I would like to thank anyone in advance for any help they could give me. 
