Chocolate Meringue Torte Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3: Egg whites,
1/4 tsp: Cream of tartar,
1 cup: Sugar,
12 ounce: Semisweet choc morsels,
1/4 cup: Boiling water,
1 cup: Heavy cream,
1 tsp: Vanilla sliced almonds, optional
Directions:
Grease baking sheets and dust lightly with flour. On
the floured surface draw 4 cicles, 7 1/2 inches in
diameter (trace a plate that size). Beat egg whites
with cream of tartar until foamy and doubled in
volume. Gradually beat in sugar, 1 tbs at a time,
until meringue is stiff and all sugar is dissolved (a
small bit of meringue rubbed between fingers should
not be grainy). Divide into 4 equal portions. Spread
evenly on baking sheets. Bake at 275 for 1 hour. Turn
off oven and leave door ajar, let cool 1 hour then
remove. Losten with metal spatula. Filling; Melt
chocolate on top of double boiler, beat in water until
smooth. Cool to room temp. Beat cream and vanilla
until stiff. Stir in 1 spoonful of cream into
chocolate. Fold in the rest. Spread 1/4 of chocolate
on each meringue. Pile ontop of one another.
Refrigerate 2 hours.
Source from luhu.jp
the floured surface draw 4 cicles, 7 1/2 inches in
diameter (trace a plate that size). Beat egg whites
with cream of tartar until foamy and doubled in
volume. Gradually beat in sugar, 1 tbs at a time,
until meringue is stiff and all sugar is dissolved (a
small bit of meringue rubbed between fingers should
not be grainy). Divide into 4 equal portions. Spread
evenly on baking sheets. Bake at 275 for 1 hour. Turn
off oven and leave door ajar, let cool 1 hour then
remove. Losten with metal spatula. Filling; Melt
chocolate on top of double boiler, beat in water until
smooth. Cool to room temp. Beat cream and vanilla
until stiff. Stir in 1 spoonful of cream into
chocolate. Fold in the rest. Spread 1/4 of chocolate
on each meringue. Pile ontop of one another.
Refrigerate 2 hours.
Source from luhu.jp