This is on of my most favorite desserts ever. It’s a sliceable s’more. Layers of rich chocolate ganache, whipped cream, toasted marshmallow and graham crackers come together in glorious show stopping glory. It’s so impressive looking, if a little messy, and very easy to make. Plus, I get to bust out marshmallow fluff, which makes me feel ten years old again. How fun is that?
I built mine on a 10 inch cake platter
6 tablespoons sugar
3 teaspoon vanilla extract
2 cups whipping cream
2 cups marshmallow fluff
1 1/2 cup chocolate ganache
70 to 80 graham cracker halves (snapped horizontally across)
A butane torch
In a medium bowl, add sugar, vanilla and heavy cream. Beat with electric mixture on medium speed until stiff peaks are formed. Meanwhile, remove the lid and heat the marshmallow fluff in the microwave for 10 seconds (any longer and it will puff everywhere).
On a large plate or serving platter, spread 1 tablespoon of whipped cream on the bottom to anchor cake to plate. Top with graham crackers in a circular pattern, about 9 to 10 inches wide.
Using a spatula, cover crackers evenly with whipped cream, top with a layer of chocolate ganache, then top with crackers. Top the next layer with marshmallow fluff. Quickly torch the layer of marshmallow with a butane torch. Repeat until you have 7 layers of crackers, ending with marshmallow fluff. Refrigerate overnight (this is necessary! It let’s the graham crackers need time to soften).
INGREDIENTS (CHOCOLATE GANACHE)
1 cup heavy cream
8 ounces bittersweet chocolate, finely chopped
Gray sea salt for garnish
Bring cream to a boil in a 1-qt. saucepan over medium heat. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Cool completely.