Description
A rich and nostalgic No Bake S’mores Cake that layers creamy ganache, fluffy meringue, and crunchy graham crackers, perfect for summer gatherings.
Ingredients
Scale
- 3 (4 oz) Bars Semi-Sweet or Milk Chocolate, Finely Chopped
- 1 1/2 Cups Heavy Cream
- 6 Egg Whites at Room Temperature
- 1 1/2 Cups Granulated Sugar
- 3/4 Teaspoon Cream of Tartar
- 1 Teaspoon Pure Vanilla Extract
- 30–36 Full Sheet Graham Crackers
Instructions
- Prepare the Pan: Line an 8-inch or 9-inch square baking pan with parchment paper.
- Make the Ganache: Heat heavy cream in a saucepan until simmering, pour over chopped chocolate, let rest, then stir until smooth. Refrigerate for 30 minutes.
- Prepare the Meringue: Whisk egg whites, sugar, and cream of tartar in a heatproof bowl over simmering water for about 4 minutes.
- Whip the Egg Whites: Remove from heat, add vanilla, and use an electric mixer to beat until stiff peaks form, reserving 1 cup of meringue.
- Layer the Cake: Spread meringue in the pan, layer with graham crackers, meringue, and ganache. Repeat until all ingredients are used.
- Chill & Set: Cover and refrigerate for at least 12 hours.
- Finish & Serve: Re-whip reserved meringue and spread on top, optionally torch for a toasted finish.
Notes
Use different types of chocolate for a unique flavor; ensure egg whites are at room temperature for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 30mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg