San Francisco chocolatier Michael Recchiuti prepared the gooey marshmallow topping for this exquisite chocolate cake on a porch at Prather Ranch using just a hot plate and a hand-cranked beater. Recchiuti decorated the marshmallow with shards of his own graham crackers, but store-bought ones work just fine.
It was one of those days when I needed a clone–you know, someone to do the cooking while I did everything else that had to be done. Since science has yet to reach the point of providing me free kitchen
