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CHOCOLATE TORTE ROYALE Cinnamon Meringue Shell: 2 egg whites 1/4 tsp. salt 1/2 tsp. vinegar 1/2 c. sugar 1/4 tsp. cinnamon Cover a cookie sheet with piece of heavy brown paper; draw an 8-inch circle in the center. Beat egg whites, salt and vinegar until soft peaks form. Blend sugar, cinnamon; gradu- ally add to egg whites, beating until very stiff peaks form and all sugar has dissolved. Spread within circle, making the bottom 1/2-inch thick and mounding around the edge making it 1 3/4-inch high. For trim, form ridges on outside with the back of a teaspoon. Bake in a very slow oven (275 degrees) for 1 hour. Turn off heat and let dry in oven (keep the door closed) about 2 hours. Peel off paper. Twin Cream Filling For Shell: 1 (6 oz.) pkg. (1 c.) semi-sweet chocolate pieces 2 beaten egg yolks 1/4 c. water 1 c. heavy cream (whipping cream) 1/4 c. sugar 1/4 tsp. cinnamon Melt chocolate over hot (not boiling) water. Cool slightly then spread 2 tablespoons of the chocolate over bottom of cooled meringue shell. To the remaining chocolate, add egg yolks, water and blend. Chill until mixture is thick. Combine cream, sugar and cinnamon and whip until stiff. Spread 1/2 over chocolate in shell; fold remainder into chocolate mixture and spread on top. Chill several hours or overnight. Trim with whipped cream and whole pecans. Makes 8 to 10 servings. Very rich and delicious. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |