Chocolate Cream Torte

By dfarber

(cake Laura's book)

Ingredients

• MERINGUE
• 6 egg whites
• 1/2 tsp salt
• 1/2 tsp cream of tarter
• 1 tsp almond extract
• 1 1/2 cup sugar
• 1/2 cup flaked coconut
• CHOCOLATE FILLING
• 1 pkg (6oz) semi-sweet chocolate pieces
• 1 cup miniature marsh mellows
• 2/3 cup evaporated milk
• 1 cup whipping cream

Preparation

Step 1

Oven 300.

MERINGUE:
In large bowl, beat egg whites, salt, cream of tarter and almond extract at high speed until soft peaks form.
Gradually add sugar, continue beating until stiff peaks form.
Spread meringue on greased and floured cookie sheets, making 3 6-inch circles.
Bake at 300 for 25-30 minutes until lightly browned.
Remove from cookie sheets, immediately cool.
Stack layers on serving place, spreading chocolate filling between each layer and on top.
Sprinkle with coconut.
Chill 6 to 8 hours or overnight.

CHOCOLATE FILLING
In medium pan, heat chocolate pieces, marsh mellow and milk, stirring occasionally until melted.
Chill.
Beat cream until think.
Fold in chocolate mixture.