Step-by-Step Instructions

• Preheat your oven to 350°F (175°C) and prepare a standard loaf pan by greasing it and lining the bottom with parchment paper.
• In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar for about 3-5 minutes until light and fluffy.
• Add in ½ cup of melted semisweet chocolate chips and mix on low speed until fully combined.
• Add 3 large eggs, one at a time, mixing well after each addition, then stir in ½ cup of sour cream or Greek yogurt until smooth.
• In a separate bowl, whisk together 1 cup of all-purpose flour, ⅓ cup of unsweetened dark cocoa powder, 1 teaspoon of baking powder, and ½ teaspoon of kosher salt.
• In another bowl, whisk together ½ cup of whole milk and 1 tablespoon of vanilla extract.
• Combine the dry mixture with the chocolate mixture, adding one-third of the dry ingredients followed by half of the milk mixture, and repeat until all ingredients are blended.
• Pour one-third of the chocolate batter into the prepared loaf pan, lay 3 graham cracker halves over the layer, and gently press down.
• Pour another third of the batter on top of the graham crackers, add another layer of 3 graham cracker halves, followed by the remaining batter, smoothing the top.
• Bake in the preheated oven for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
• Allow the cake to cool in the pan for about 10 minutes, then release it using the parchment paper and let it cool completely on a wire rack.
• In a heatproof bowl, combine 3 large egg whites and ½ cup of granulated sugar for the meringue topping, whisking over simmering water until smooth.
• Whip the egg white mixture on high speed until stiff, glossy peaks form.
• Once the cake is cool, gently spread the meringue evenly over the top and use a kitchen torch to toast the meringue until golden brown.