A dessert for adults only:  the same treat you loved as a child, but with a spiked twist.

Put the kids to bed and cozy up as a couple to share a slice of this luscious s’mores cake. (Crackling fireplace optional.) When the occasion calls for something to impress, this no-bake creation will stir childhood memories into a sophisticated dessert. Blending rich, nutty Italian liqueurs — Kahlúa, Nocello (walnut), and Frangelico (hazelnut) — with classic s’mores ingredients, and plenty of cream and cocoa, will surely please the palette.

The Wine and Cheese Place* adapted this from a cake recipe submitted to the James Beard Foundation by Michael DiBianca, chef/owner of Moro, in Wilmington, Delaware. The best part? Using Asher’s chocolate covered graham crackers for a chocolate-flecked crust hidden beneath the decadent filling.

Moreover, to taste Chef DiBianca’s own version, pay a visit to his Wilmington restaurant, Moro, an intimate Zagat-rated restaurant, where all of his classic-with-a-twist dishes are designed to be shared. If you’re indulging at home, a warning: Be sure to make this no-bake cake ahead – it’ll need at least six hours to chill.

Drunken S’more Cake

Crust:

-1 1/2 cups graham cracker crumbs (Mix in Asher’s Chocolate Covered Graham Crackers, crushed)
-1/2 cup melted butter
-1/4 cup sugar

Filling:

-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 bittersweet chocolate
-3/4 cup whipped cream

To start, make the crust by combining the graham cracker crumbs, melted butter, and sugar. Secondly, pack mixture into a springform pan, completely covering the bottom and sides. Chill for 2 hours.

While the crust chills, 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, and then add the cocoa powder and chocolate. Stir occasionally until the chocolate melts and the mixture is smooth.

Next, add the yolk mixture to the chocolate mixture and whisk together. Fold in the cream. Finally, pour the mixture into the crust-lined springform pan and chill for 6 hours. Cut small squares to serve – so you can have seconds!

Please let us know in the comments how your Drunken S’more Cake turned out!

* For our kosher customers, we are pleased to share that The Wine and Cheese Place does sell kosher wines online. Check your state’s law on alcohol shipment before purchasing.