Chocolate torte royale

Yield: 8 Servings

Measure Ingredient
1 pack (6-ounce) semisweet chocolate pieces
2 Beaten egg yolks
¼ cup Water
1 cup Whipping cream
¼ cup Sugar
¼ teaspoon Cinnamon
2 Egg whites
½ teaspoon Vinegar
¼ teaspoon Salt
½ cup Sugar
¼ teaspoon Cinnamon

CINNAMON MERINGUE SHELL

From: Brenda Adams <ADAMSFMLE@...> Date: Mon, 22 Jul 1996 12:48:58 -0400 Source: Better Homes and Gardens New Cookbook 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 till thick. Combine cream, sugar, and cinnamon; whip till stiff. Spread half over chocolate in shell; fold remainder into chocolate mixture, spread on top. Chill several hours or overnight. Makes 8 to

10 servings.

Cinnamon Meringue Shell: Beat 2 egg whites with ½ teaspoon vinegar and ¼ teaspoon salt till frothy. Blend ½ cup sugar and ¼ teaspoon cinnamon; add to egg whites a little at a time, beating to very stiff peaks. Cover cooky sheet with heavy paper. Trace 8-inch circle in center.

Spread meringue on circle; shape into shell-make bottom ½ inch thick and mound around edge to 1¾ inches high. Bake at 275 degrees for 1 hour.

Turn off heat; let dry in oven (door closed) 2 hours.

EAT-L Digest 21 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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