Chocolate Torte Royale With Pecans Recipe




 Semisweet chocolate morsels6 Ounce (1 Package)
 Cinnamon meringue shell2
 Egg yolks2
 Water1⁄4 Cup (4 tbs)
 Whipping cream1 Cup (16 tbs)
 Ground cinnamon1⁄4 Teaspoon
 Sugar1⁄4 Cup (4 tbs)


Place chocolate morsels in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Cool slightly, and spread 2 tablespoons over bottom of meringue shell (layer will be thin).
Beat egg yolks until thick and lemon colored.
Add remaining chocolate and 1/4 cup water, beating until thoroughly blended.
Cover and chill.
Beat 1 cup whipping cream and cinnamon at low speed of an electric mixer until foamy; gradually add sugar, beating until soft peaks form.
Spread half of sweetened whipped cream in meringue shell.
Fold remaining whipped cream into chocolate mixture; carefully spread over whipped cream layer.
Chill at least 8 hours.
Garnish with additional whipped cream and pecans, if desired.