Chocolate royal torte

The recipes gathered here come from the wonderful cooks of The Country Women’s Association of Victoria Inc., some of whom would never have envisaged that their recipes would still be in such demand. The 185 tested and true recipes in this book have been shared countless times between friends and published as community cookbooks to raise funds for cash-strapped good causes. Food tastes may have changed and evolved, but these recipes stand the test of time – Tex Mex Fish with Crispy Potato Slices to feed a hungry family, Lamb, Lentil and Rosemary Soup to give as a gift to a neighbour who might need a helping hand, or Orange Poppyseed and Cardamon Biscuits to share with a friend with a strong cup of tea. There are recipes for breakfasts, morning teas, soups, salads, vegetarian dishes, main meals, jams, chutneys and preserves, updated with additional tips and hints to ensure success for the most inexperienced modern cook.

Serving Size

Serves 6


Cinnamon meringue shell

4 egg whites
1½ cups (375 g) sugar
1 teaspoon white vinegar
1 teaspoon ground cinnamon

Chocolate layer filling

185 g semi-sweetened chocolate
4 egg yolks
½ cup (125 ml) water

Cream filling

300 ml regular pouring cream
½ cup (125 g) sugar
½ teaspoon ground cinnamon

To decorate

whipped cream
fresh cherries or berries, chopped
hazelnuts, chocolate shavings,
sifted cocoa powder


Meringue shell: Cover a baking tray with a piece of baking paper. Draw a 20 cm circle in the centre. Grease paper well on both sides. Add a pinch of salt to egg whites and beat until stiff. Gradually beat in half the sugar, adding it one dessertspoon at a time. Fold in remaining sugar and add vinegar and cinnamon. Spread this meringue within the circle on paper, making the bottom about 2 cm thick. Now mound the remainder around the edges, making it about 5 cm thick. For a trim, make ridges around the outside with the back of a teaspoon. Bake in a slow oven for 1–1¼ hours, or until meringue has set. Leave to cool completely.

Chocolate layer filling: Melt the chocolate over a pan of hot water, cool slightly. Spread 3 tablespoons of this mixture on the bottom and up the insides of the cooked and cooled meringue shell.

To the remaining chocolate add egg yolks and water and blend well. Cook over a double saucepan until chocolate custard thickens. Chill.

Cream filling: Beat cream, sugar and cinnamon until thick. Spread half over the meringue shell. Fold the remainder into chocolate custard mixture, which you spread on top. Chill several hours, or overnight.

To decorate: Top with a little more whipped cream and decorate as desired.


This recipe is better if prepared the day before, and left to chill overnight in refrigerator.

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