2 pounds 70% chocolate from Ghana
3⅓ cups cane sugar
1⅓ cups bourbon
2 pounds Smoked chocolate, chopped
1½ ounces butter, melted
4 tablespoons all-purpose flour
4 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 tablespoon cinnamon
2 cups milk
1 cup honey
8 ounces butter, softened
1 cup cane sugar
1 cup egg whites
18 ounces cane sugar
Bulleit bourbon reduction
For the Smoked Chocolate:
Place the chocolate in a hotel pan. Set the hotel pan over an ice bath and place both in a smoker. Smoke for 4 hours, continually refreshing the ice, and keeping temperature below 115°F. The chocolate will lose temper, but will be perfect for melting.
For the Flourless Chocolate Cake:
Bring the sugar and bourbon to a boil; dissolve the sugar. Place the chocolate in a bowl and pour the sugar over the chocolate. Slowly add the butter. Add the eggs one at a time, stirring until the mixture is smooth. Fold in the flour. Pour onto 2 half-sheet trays and bake at 300°F until set.
For the Graham Cake:
Preheat the oven to 325°F. Combine the flour, baking soda, salt, and cinnamon; separately combine the milk and honey. Cream the butter and sugar. Add the eggs one at a time to the butter and sugar. Alternately add in the dry mixture and the wet, until the batter is completely combined. Pour onto 2 half-sheet trays and bake until golden.
For the Marshmallow:
Whisk the egg whites and sugar together in a bowl and cook over a bain-marie until the sugar is dissolved and hot. Whip to stiff peaks and reserve.
To Assemble and Serve:
Layer the Graham Cake and Flourless Chocolate Cake on a plate. Top with the Marshmallow. Torch to order and serve with Bulleit bourbon reduction.