Aunt Marie’s Chocolate Lover’s Frozen Torte
February is the month of love, chocolate, flowers, and sometimes even sharing a sweet slice from a favorite recipe passed along over the generations like Jen Foreman’s Aunt Marie’s Chocolate Lover’s Frozen Torte.
This meringue-based cake layered with creamy chocolate filling is delicious! With a long history as a family treat, this Chocolate Lover’s Frozen Torte originated over fifty years ago through Jen’s Aunt Marie, an Italian in-law of the Murphy family who was from Connecticut.
Aunt Marie frequently prepared this chocolate torte for family parties. The specialty eventually served as a gathering tradition between the second and third generations of the family. Today Jen continues to prepare the Frozen Chocolate Torte for a variety of her own family occasions and it has also become a favorite of her husband Rob.
The parchment paper used to pipe the shape of meringue circles was not readily available at supermarkets during Jen’s childhood when she was first learning to prepare the Torte. Today Jen chuckles with humor in the creative application the Murphy clan would implement using plain ole grocery store paper bags to serve as the circular base.
With February being the month of love, it seems Jen has the chocolate and a sweet slice from an old family recipe to prepare for her husband Rob well covered. As for the flowers, well, maybe this loving shared recipe between two combined meringues will inspire a sweet little February idea for her better half too.
- For the Meringue:
- 3 egg whites
- ¼ tsp cream of tartar
- ¾ cup sugar
- For the Chocolate Filling:
- 2 cup heavy whipping cream
- ¾ cup choc syrup
- 1 tsp vanilla
- Preheat oven to 275 degrees. Use a ten-inch plate to draw two circles on parchment paper. Cut out parchment circles and set onto a full-size baking sheet
- Prepare meringue. Using a very clean bowl free from any grease, beat egg whites until frothy. Add cream of tartar and beat until soft peaks form. Add sugar, 1 tablespoon at a time, and continue beating until incorporated retaining the stiff peaks
- Evenly spread parchment circles with meringue. Bake for 45 minutes. Turn oven off and leave in oven for another 45 minutes to an hour with the door closed. Transfer baked meringues to the freezer to chill for one hour before spreading on the chocolate filling
- Prepare filling. In small mixing bowl beat cream until very stiff. Fold in the chocolate and vanilla.
- To assemble torte, remove meringue from the freezer. Spread one meringue with half of the filling then set the second meringue on top. Spread over the remaining chocolate mixture to finish. Garnish with shaved chocolate and freeze covered with aluminum foil or plastic wrap. Let stand at room temperature for 30 minutes before serving