Apparently my kitchen gets so hot that my coconut oil gets, liquid-y.... Along with having a lot of fun with our cooking demos, I am also inventing new
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.