S’mores Icebox Cake

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. Line an 8-inch or 9-inch square pan with parchment, leaving overhangs to lift the cake out. Set aside.
2. Put the chopped chocolate in a bowl. Heat the cream in a small saucepan until it just starts to simmer (do not boil). Pour over the chocolate, let sit 2–3 minutes, then stir until smooth. Cover and refrigerate while you make the meringue. (The ganache keeps covered in the fridge up to 3 days.)
3. Set egg whites, sugar and cream of tartar in a heatproof bowl over a pan of simmering water (2 inches of water, bowl not touching it). Whisk constantly until the sugar dissolves and the mixture thins, about 4 minutes. It should reach 160°F (71°C) on a thermometer.
4. Off the heat, add the vanilla and beat on high for 5–6 minutes until stiff, glossy peaks form.
5. Set aside 1 heaping cup of meringue for the topping, cover tightly and refrigerate up to 2 days.
6. Spread a very thin layer of meringue on the pan bottom. Add a layer of graham crackers (broken to fit evenly), then meringue, then graham crackers, then ganache, then graham crackers, then meringue, then graham crackers, then ganache, then graham crackers, then meringue, then graham crackers, then ganache. Finish with 6 graham cracker layers, 4 meringue layers (including the thin bottom one) and 3
7. Cover tightly and refrigerate at least 12 hours, up to 2 days.
8. Lift the cake out using the overhang and move it to a heatproof platter. Peel off the parchment if you like. Spread the reserved meringue on top and shape peaks and swirls with a spoon.
9. Torch the top with a kitchen torch and serve immediately, or cover loosely and refrigerate up to 1 hour before torching or serving.
10. Store leftovers covered in the fridge or freezer up to 2 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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