In a microwave-safe bowl, combine cream, THC-infused chocolate, and chocolate chips. Microwave in 30-second increments until melted. Mix completely until ganache is homogenous—this is a critical step for accurate dosing, as we do not want to have pockets of THC-infused chocolate. Place the prepared ganache in the freezer until solid, about 30 minutes.

Place a piece of parchment paper on your digital scale, then zero or “tare” the scale so that it reads 0 grams. (We’ll use the word “tare” throughout our cake recipe to refer to this action.) Using a 0.75-ounce scoop, weigh out 21.5 grams of ganache. Repeat 8 times for 8 portions of frozen ganache. With your hands, roll the portioned scoops into 8 balls. Place back into freezer until needed. Make sure to mark them as infused with THC; we don’t want anyone mistaking them for something else.

Preheat oven to 350°.

In a microwave-safe bowl, melt semi-sweet chocolate chips and butter. In a separate medium bowl, whisk together eggs, yolks, and sugar. When the egg mixture is blended, add vanilla and malt powder; whisk until smooth. Once the butter-chocolate mixture is slightly cooled, add it to the egg mixture. Using a rubber spatula, fold in all-purpose flour until just combined. Place cake batter in a 21-inch piping bag.

Remove frozen ganache balls from freezer. Place a jumbo cupcake pan on your digital scale. Tare the scale. With the piping bag, carefully pipe 45 grams of batter into each of the cavities. To keep your batter measurements accurate, you can either tare your scale after each filling, or you can simply add 45 grams to your target weight after each filling (so, 1 cavity: 45 grams; 2 cavities: 90 grams; 3 cavities: 135 grams; 4 cavities: 180 grams; 5 cavities: 225 grams; 6 cavities: 270 grams; 7 cavities: 315 grams; 8 cavities: 360 grams).

Remove the cupcake pan from the scale, then press one frozen ganache ball into each cavity.

Place the pan back on the scale. Tare the scale again. Pipe an additional 25 grams of cake batter on top of each ganache ball, making sure the ganache is completely covered. (Like before, to keep your measurements accurate, either tare the scale after each piping or add 25 grams to your target each time.) Sprinkle each filled cavity with sea salt (I prefer Slack Tide’s Upta Camp Applewood Smoked Sea Salt).

Place cakes in oven, then bake at 350° for 28 minutes; the cakes will have a crackly appearance on top when they are done baking. Note that you can’t test these with a skewer for doneness, as they are filled with gooey ganache, so keep an eye out for the crackly tops!

Remove cakes from oven. Let them cool for 10 minutes before inverting the pan and carefully removing the cakes from their cavities. Set aside while you prepare the marshmallow fluff.

Out of time? No worries—pick up a jar of this New England classic at the grocery store! Marshmallow fluff will last at room temperature for up to 6 weeks. Use it as a dip for fresh fruit or sandwiched with peanut butter between your favorite bread. You can also swap your vanilla extract for other flavorings, and add food coloring for a pop of color!

In a stand mixer bowl with whisk attachment, whip 3 tablespoons sugar, egg whites and cream of tartar on low until whites start to look bubbly and foamy, about 30 seconds.

While whites are whipping up, combine water, corn syrup, and remaining sugar in a medium saucepan and place over medium-high heat. Cook sugar mixture until digital thermometer reads 240°F. This is known as the “soft ball” stage in sugar lingo.

Once sugar hits temperature, slowly (and very carefully) pour sugar syrup into the whipped egg white mixture (the “meringue,” if you like). Once all sugar syrup has been added, increase mixer speed to medium-high, then whip until the mixture is thick and glossy and has cooled to room temperature. Turn the mixer down to low speed and add vanilla extract. Mix until combined.

Place marshmallow fluff in an airtight container until ready to use.

Reheat lava cakes using your method of choice: wrapped in foil on the campfire, on a grill, or in your home oven.

Place prepared marshmallow fluff in a piping bag. Snip the tip to make a 1/2-inch opening. Pipe a mound of fluff on top of each warm lava cake. I like to use the tip of my piping bag to create a swirly pattern with the fluff.

Use a culinary torch to toast the marshmallow. Garnish with an additional sprinkle of smoked sea salt and your favorite edible flowers.

Make sure to ALWAYS mark your infused creations with the proper dosage, and only share with 21+ adults.