Chocolate Torte Royale
|Sugar||1⁄2 Cup (8 tbs)|
|Recipe of twin cream fillings||1|
Cover a cooky sheet with piece of heavy paper; draw an 8-inch circle in center.
To make meringue shell, beat egg whites, salt, and vinegar till soft peaks form.
Blend sugar and cinnamon; gradually add to egg whites, beating till very stiff peaks form and all sugar has dissolved.
Spread within circle, making the bottom of the shell 1/2 inch thick and mounding around edge, making it 1 3/4 inches high.
For trim, form ridges on outside with back of teaspoon.
Bake in very slow oven (275°) 1 hour; turn off heat and let dry-in oven (door closed) about 2 hours.
Peel off paper.
Meanwhile, prepare Twin Cream Fillings.
Spoon into cooled meringue shell.
Chill several hours or overnight.
Trim with a fluff of whipped cream and sprinkle with pecans.