Chocolate Torte Royale



8 to 10 servings



6 oz. semisweet chocolate pieces, melted and cooled
2 egg yolks, beaten
1/4 cup water
1 cup whipping cream
1/4 cup sugar
1/4 tsp. cinnamon

Cinnamon Meringue Shell

2 egg whites
1/2 tsp. vinegar
1/4 tsp. salt
1/2 cup sugar
1/4 tsp. cinnamon


Melt chocolate over hot water. Cool slightly; spread 2 tablespoons over bottom of cooled Cinnamon Meringue Shell. To remaining chocolate, add egg yolks and water, blend; chill until thick. Combine cream, sugar, and cinnamon; whip until stiff. Spread half over chocolate in shell; fold remainder into chocolate mixture, spread on top. Chill several hours or overnight.

Cinnamon Meringue Shell:
Beat egg whites with vinegar and salt until frothy. Blend sugar and cinnamon; add to egg whites a little at a time, beating to very stiff peaks. Cover cookie sheet with heavy paper. Trace 8-inch circle in center. Spread meringue on circle; shape into shell-make bottom 1/2-inch thick and mound around edge to 1-3/4 inches high. Bake at 275°F for 1 hour. Turn off heat; let dry in oven (door closed) 2 hours.

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