Chocolate Torte Royale (fabulous)
- 1 6 oz package (1 cup) semisweet chocolate bits
- Cinnamon Meringue Shell
- 2 beaten egg yolks
- ¼ cup water
- 1-cup heavy cream
- ¼ cup sugar
- ¼ teaspoon cinnamon
Cinnamon Meringue Shell: Cover a cookie sheet with a piece of heavy paper (can use paper bag or commercial paper for cooking) draw an 8-inch circle in center. Beat 2 egg whites (save yolks for filling) with ¼ teaspoon salt and ½ teaspoon vinegar until soft peaks form. Blend in ½ cup sugar and ¼ teaspoon cinnamon gradually to egg whites beating until very stiff peaks form and all sugar has dissolved. Spread within circle – make bottom ½ inch thick and mound edge making it 1 ¾ “ high. Form ridges on outside with back of teaspoon. Bake at 275 for 1 hour. Turn off heat and let dry in oven (door closed) about 2 hours. Peel off paper.
Melt chocolate over hot, not boiling water – I melt it in microwave or directly on stove – in both cases just have to watch so that it doesn’t burn or coagulate. Spread 2 tablespoons of chocolate over bottom of cooled meringue shell. To remaining chocolate add egg yolks and water, blend very thoroughly. Chill until mixture is thick. Combine cream, sugar and cinnamon, whip until still. Spread half over chocolate in shell. Fold remainder into chocolate mixture and spread on top. Chill several hours or overnight. Garnish with whipped cream and sliced pecans (I like to pipe the whipped cream and use candied violets or real small flowers are beautiful)
- Makes 8 – 10 servings