Chocolate Mousse and Marshmallow Icing S'mores Cake
"[Photographs: Aki Kamozawa and H. Alexander Talbot] Borrowing all the classic flavors of a campfire s'more, the Ideas in Food team creates a graham cracker cake that's flavored with browned butter, layered with a dulce de leche-spiked chocolate mousse, and topped with a toasted bourbon-marshmallow icing. Why this recipe works: * Finely ground graham crackers and browned butter make a rich cake that still tastes just like graham crackers. * Caramelized condensed milk (dulce de leche) takes much less time in a pressure cooker than other methods, and adds an extra indulgent flavor and texture to an easy blender-method chocolate mousse. * Flame-toasted, bourbon-flavored "marshmallow" icing (technically, it's more of an Italian meringue) gives the cake an adult kick along with a this-tastes-just-like-a-s'more finishing touch. Note: You can fit an additional 2 cans of condensed milk in the pressure cooker next to the 1 needed for this recipe. While you won't need them all in this recipe, we always put 3 cans in our pressure cooker because we love having canned dulce de leche in our pantry. Caramelized condensed milk (dulce de leche) may be stored in unopened cans, refrigerated or at room temperature, until expiration date on can. Dulce de leche can be used anywhere you would use caramel sauce: over ice cream, on a hot buttered biscuit, in sandwich cookies, or even stirred into hot tea or coffee...."