Chocolate Torte Royale

Katherine Irvine Santangelo

Shell

4 egg whites

1⁄2 tsp salt

1 tsp white vinegar 1 cup sugar

1⁄2 tsp cinnamon

Chocolate Mousse Filling

12 oz semi-sweet chocolate chips 4 beaten egg yolks

1⁄2 cup water

2 cups heavy cream

1⁄2 cup sugar

1⁄2 tsp cinnamon

Prepare Cinnamon Meringue Shell.

Use pencil to draw a 12” circle on heavy brown paper. (Can cut from an old fashioned grocery bag.)

Beat 4 egg whites with salt and vinegar until soft peaks.

Gradually add sugar and cinnamon to egg whites, beat until very stiff peaks form and all

sugar has dissolved.

Spread meringue within the circle. Making the bottom 1⁄2 inch think and mold the rest of

the meringue around the edge making it 1 3⁄4 inches high.

Bake at 275 degrees for one hour.

Turn off oven and leave in the oven overnight to dry with the door closed.

Peel off paper. Place on a large platter.

Prepare the Chocolate Mousse filling.

Melt chocolate gradually in microwave stirring every 30 seconds until melted. 11. Spread 2 TBSP of chocolate over the bottom of the cooled shell.

Mix the remaining chocolate with the egg yolks and water. You’ll want to do this gradually so that the eggs are not cooked by the melted chocolate before they are well blended. I've found that running the beaters quickly while adding the egg mixture slowly will help the chocolate from seizing and the eggs from scrambling.

Chill chocolate egg mixture in refrigerator.

Combine heavy cream, sugar and cinnamon. Whip until stiff.

Spread half of the whipped cream over the bottom of the shell.

Fold the remainder into the chilled chocolate egg mixture.

Spread mixture inside the shell.

Chill several hours or overnight.

Garnish with whipped cream and chopped pecans

If you are seeking chocolate you will find it in this silky and decadent dessert.

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