Chocolate Meringue Torte Recipe

Chocolate Meringue Torte Recipe


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


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

How to make it

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.