Chocolate Meringue Torte Recipe

4.5 1 2
Chocolate Meringue Torte Recipe
Chocolate Meringue Torte Recipe photo by Taste of Home
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Chocolate Meringue Torte Recipe

Read Reviews
4.5 1 2
Publisher Photo
This divine dessert is a chocoholic's dream come true with its moist made-from scratch cake and crunchy meringue.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 2 hours 20 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 2 hours 20 min. + cooling

Ingredients

  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 2/3 cup sugar
  • 2/3 cup confectioners' sugar
  • 3 tablespoons baking cocoa
  • 1/2 teaspoon vanilla extract
  • CAKE:
  • 1/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 egg white
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1/2 cup water
  • 2-1/2 cups reduced-fat whipped topping
  • 1 tablespoon toffee bits or almond brickle chips
  • 1/2 ounce semisweet chocolate, shaved

Directions

Line a baking sheet with parchment paper. Trace two 8-in. circles 1 in. apart on paper; set aside. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
Add cream of tartar; beat until soft peaks form. Sift confectioners' sugar and cocoa together 2 times; gently fold into batter. Fold in vanilla. Spread evenly over circles.
Bake at 275° for 1 hour. Turn oven off and do not open door; let meringues dry for 1 hour.
Remove from oven; cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container.
In a large bowl, cream butter and sugar until light and fluffy. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Beat in vinegar and vanilla. Combine the flour, cocoa and baking soda; add to batter alternately with buttermilk and water.
Pour into two 9-in. round baking pans coated with cooking spray and floured. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Place one cake layer on a serving plate; spread 1/2 cup whipped over cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue and remaining topping. Sprinkle with toffee bits and shaved chocolate. Yield: 10 servings.
Originally published as Chocolate Meringue Torte in Light & Tasty October/November 2001, p14

Nutritional Facts

1 piece: 362 calories, 9g fat (6g saturated fat), 37mg cholesterol, 225mg sodium, 65g carbohydrate (0 sugars, 3g fiber), 6g protein.

  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 2/3 cup sugar
  • 2/3 cup confectioners' sugar
  • 3 tablespoons baking cocoa
  • 1/2 teaspoon vanilla extract
  • CAKE:
  • 1/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 egg white
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1/2 cup water
  • 2-1/2 cups reduced-fat whipped topping
  • 1 tablespoon toffee bits or almond brickle chips
  • 1/2 ounce semisweet chocolate, shaved
  1. Line a baking sheet with parchment paper. Trace two 8-in. circles 1 in. apart on paper; set aside. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  2. Add cream of tartar; beat until soft peaks form. Sift confectioners' sugar and cocoa together 2 times; gently fold into batter. Fold in vanilla. Spread evenly over circles.
  3. Bake at 275° for 1 hour. Turn oven off and do not open door; let meringues dry for 1 hour.
  4. Remove from oven; cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container.
  5. In a large bowl, cream butter and sugar until light and fluffy. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Beat in vinegar and vanilla. Combine the flour, cocoa and baking soda; add to batter alternately with buttermilk and water.
  6. Pour into two 9-in. round baking pans coated with cooking spray and floured. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  7. Place one cake layer on a serving plate; spread 1/2 cup whipped over cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue and remaining topping. Sprinkle with toffee bits and shaved chocolate. Yield: 10 servings.
Originally published as Chocolate Meringue Torte in Light & Tasty October/November 2001, p14

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MY REVIEW
sbeauregard User ID: 4534018 56737
Reviewed Oct. 28, 2009

"made it for my sons 6th birthday, he hated the meringue...but my husband said that was the best part. Not overly sweet, I made twice as much whipped cream, and still could have used more, love the casual simplicity and of course all the chocolate!"

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