Recipe - Chocolate Torte Royale

1 pack (6ounce) semisweet
chocolate pieces
2 Beaten egg yolks
One fourth cup Water
1 cup Whipping cream
One fourth cup Sugar
One fourth teaspoon Cinnamon

CINNAMON MERINGUE SHELL
2 Egg whites
One half teaspoon Vinegar
One fourth teaspoon Salt
One half cup Sugar
One fourth teaspoon Cinnamon

From: Brenda Adams ADAMSFMLE@AOL.COM

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 One half teaspoon vinegar and
One fourth teaspoon salt till frothy. Blend One half cup sugar and One fourth teaspoon
cinnamon; add to egg whites a little at a time, beating to very stiff
peaks. Cover cooky sheet with heavy paper. Trace 8inch circle in center.
Spread meringue on circle; shape into shellmake bottom One half inch thick and
mound around edge to 1 Three fourths inches high. Bake at 275 degrees for 1 hour.
Turn off heat; let dry in oven (door closed) 2 hours.

EATL Digest 21 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.