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Chocolate-Cinnamon Meringue Torte Recipe

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This recipe for Chocolate-Cinnamon Meringue Torte, by , is from The Corkins Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sylvia Corkins
Added: Saturday, January 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
1/4 tsp. ground cinnamon
2/3 c. sugar
1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
dash of salt
1 c. butter
1 1/4 c. sugar
6 egg yolks
1 c. ground pecans, walnuts or almonds
4 squares (4 oz.) unsweetened chocolate, grated
6 egg whites

Creamy Chocolate Frosting:
6 oz. pkg. semisweet chocolate pieces
2 egg yolks, beaten
1/4 c. water
1 c. whipping cream
1/4 c. sugar

Directions:
Directions:
Cover baking sheet with brown paper. Draw one 8-inch circle on the paper; set aside. For meringue, in a mixer bowl beat 2 egg whites, vanilla, cream of tartar, and 1/4 tsp. cinnamon on medium speed until soft peaks form. Gradually add the 2/3 cup sugar, beating till stiff peaks form. Spoon onto circle on paper, smoothing top and side with a spatula. Bake in a 300 oven for 1 hours. Turn off heat; let dry in closed oven for 1 hour.
Grease and lightly flour two 9x1 1/2 inch round baking pans. Stir together flour, baking powder, the 1 tsp. cinnamon, and salt. In a large mixer bowl beat butter on medium speed about 30 seconds. Add 1 1/4 c. sugar and beat till fluffy. Beat in egg yolks. Add dry ingredients; beat on low speed until well combined. Stir in nuts and chocolate. Transfer to another large bowl.
Wash beaters and large mixer bowl thoroughly. In large mixer bowl beat 6 egg whites untill stiff peaks form. Fold about 1/4 of the beaten egg whites into the batter; fold in remaining egg whites. Turn int o prepared pans. Bake in a 350 oven for 40 to 45 minutes. Cool 10 minutes on wire racks. Remove from pans; cool thoroughly. Meanwhile, prepare the creamy chocolate frosting.
Creamy Chocolate Frosting:
Melt one 6 oz. package of semisweet chocolate pieces over low heat, stirring constantly; remove from heat. Stir together 2 beaten egg yolks and 1/4 c. water. Stir about half ot he melted chocolate into the egg yolk mixture. Return all to saucepan. Cook and stir about 1 minute more. Cool to room temperature. Beat 1 c. whipping cream and 1/4 c. sugar till soft peaks form. Fold into the chocolate mixture. Cover and chill about 1 hour or until of spreading consistency.

To assemble:
Peel paper off meringue. Spread 1/3 of the frosting over bottom cake layer. Place meringue atop. Spread about 1/3 of frosting over meringue layer. Top with second cake layer. Spread with remaining frosting. Garnish with Chocolate Curls. Chill to store.

Number Of Servings:
Number Of Servings:
10

 

 

 

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