Who doesn’t like S’mores? I'd like to meet that person. Well, actually, for a long time, I was that person. S'mores seemed like a dessert that was less than the sum of its parts; how could marshmallow and chocolate turn out so unappealing?
But then I had a breakthrough. I had a soft, warm cake based on S'mores, where the chocolate oozed over a graham base, with a toasted marshmallow on top. It was heavenly. I realized that the thing I objected to in a traditional S'more was the texture; a poorly made S’more is hard to eat, with that crunchy graham cracker, hard chocolate, and a rubbery marshmallow falling apart and getting your hands all sticky.