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Chocolate Torte Royale With Pecans

sweet.chef's picture
Ingredients
  Semisweet chocolate morsels 6 Ounce (1 Package)
  Cinnamon meringue shell 2
  Egg yolks 2
  Water 1⁄4 Cup (4 tbs)
  Whipping cream 1 Cup (16 tbs)
  Ground cinnamon 1⁄4 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
Directions

Place chocolate morsels in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Cool slightly, and spread 2 tablespoons over bottom of meringue shell (layer will be thin).
Beat egg yolks until thick and lemon colored.
Add remaining chocolate and 1/4 cup water, beating until thoroughly blended.
Cover and chill.
Beat 1 cup whipping cream and cinnamon at low speed of an electric mixer until foamy; gradually add sugar, beating until soft peaks form.
Spread half of sweetened whipped cream in meringue shell.
Fold remaining whipped cream into chocolate mixture; carefully spread over whipped cream layer.
Chill at least 8 hours.
Garnish with additional whipped cream and pecans, if desired.

Recipe Summary

Cuisine: 
European
Method: 
Chilling

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