I made this s'more cake for my friends' birthdays. They're triplets, so it's three layers of old fashioned chocolate cake sandwiching caramel and chocolate frosting. I topped it with a torched marshmallow meringue. The sides are graham crackers held in place with a green ribbon.
I'm on a bit of a s'more kick recently, having just made a s'more tart for a shoot with my boss, Lori Dennis', upcoming HGTV show, The Real Designing Women. That was a graham cracker crust lined with a thin layer of caramel and honey roasted peanuts and filled with a dark chocolate ganache. It was, of course, also topped with marshmallow meringue, which I torched on camera! I'll post again when the series airs.
Here is the recipe for the marshmallow meringue:
7 egg whites
1 3/4 cup of sugar
Pinch of salt
Put the ingredients in the bowl of a standing mixer. Bring two inches of water to a simmer in a saucepan that will hold the mixer bowl above, but not touching, the water. Place the mixer on the saucepan and whisk the mixture for about five minutes, until it is hot to the touch (120F).
Immediately transfer the bowl to the mixer and mix on high with the whisk attachment until you have a thick, glossy meringue (about two minutes).
Use the meringue immediately to frost the cake--just kind of blob it on, making sure to get lots of peaks and swirls. Torch with a blow torch.
You can also save the meringue in an airtight container to snack on Fluff style, but it will get a bit of a crust. It's still yummy, though.