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1
Place sugar in a food processor and blend for two minutes, until sugar becomes very fine.
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2
In a medium bowl, combine cake flour, salt, and half of the fine sugar. Sift together and set aside.
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3
Preheat oven to 350u00b0F.
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4
Combine egg whites, water, vanilla and cream of tartar in the bowl of your stand mixer. Whisk ingredients together for 2 minutes until well combined. Gradually add remaining half of sugar and Beat egg white mixture until medium peaks are formed.
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5
Sprinkle some of the flour mixture over the top of egg white mixture. Gently fold in. Repeat until all of the flour mixture has been folded in evenly.
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6
Spoon mixture into an ungreased tube pan and bake for 35-40 minutes, until golden brown in color and cake is cooked through.
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7
Invert cake pan and cool upside down (cake remaining in the pan) until completely cooled.
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8
Once cooled, run a knife along the inside tube and the outside to loosen the cake. Lift the tube from the rest of the pan and invert the cake onto a cooling rack, using the knife to loosen it from the bottom, if necessary.
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9
To make the ganache
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10
Finely chop chocolate and place in a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir with a spatula until combined and smooth.
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11
Allow the ganache to cool a bit before using.
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12
Place the cooling rack with cake on top over the top of your sink. Pour the ganache over the cake, spreading evenly over the sides, top, and inside.
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13
Take the graham cracker crumbs and throw them along the bottom half of the cake. This is the best way I can describe this.
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14
Spread or pipe marshmallow creme over the top of the cake. Carefully toast the top with a culinary torch.
