"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chocolate Torte Royale Recipe

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This recipe for Chocolate Torte Royale, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbie Lewis Champlin
Added: Thursday, June 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 egg whites
1/4 tsp. salt
1/2 tsp. vinegar (white)
1/2 c. sugar
1/4 tsp. cinnamon

Directions:
Directions:
Beat egg white, salt and vinegar to soft peaks. Gradually add sugar, beating untill stiff peaks form and sugar is disolved. Cover cookie sheet with brown paper bag and draw an 8" circle. Shape meringue on circle, building side walls 1 3/4" high. Bake at 275 for 1 hour. Turn off heat and let dry in the oven. Remove from paper gently by dampening your hand with a little water and wiping it across the underside of the paper to loosen. Place on serving plate or silver tray.

Filling: 1 c. chocolate chips
2 beaten egg yolks
1/4 c. water
1 c. whipping cream
1/4 c. sugar
1/4 tsp. cinnamon

Melt chocolate in double boiler over hot, not boiling water. Cool slightly and spread 2 T. choc. over the meringue. To remaining chocolate, add egg yolks, water and blend. Chill until mixture is thick. Whip cream, add sugar and cinnamon. Spread half over chocolate in merginue. Combine rest with chocolate mixture and spread on top. Chill several hours or overnight. You can add another dollop of whip cream and pecans on top if you wish.
If doubled make in a 9" x 13" pan or 2 - 8" circles.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
I have doubled this for dinner parties. It is so good. I am sure my kids have all tried it. I could eat a piece right now :) Fargo Episcopal cookbook. P.91

 

 

 

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