Chocolate Cranberry and White Chocolate Meringue Torte
We enjoyed this dessert when our gourmet group met the first of the month. I had forgotten my camera so the cell phone picture has to suffice....sorry. I had promised some friends that I would post the recipe for this delicious torte and am finally doing it!
After reading you will ask, "What is Mauf Cream?" Good question. I think it is a type of whipping cream...I tried to look it up and what I found was an reference to an 1898 newspaper...or there was supposed to be mention of it in the newspaper...I searched and didn't find the reference..but I can say that it is easy to get distracted reading all the advertisements. They were really funny. So what is Mauf Cream? I don't know but Smart and Final carries it! Substituting regular whipped cream would be fine, too.
Chocolate Cranberry and
White Chocolate Meringue Torte
6 egg whites
1 cup sugar
1 1/2 cups rolled oats
1/2 cup walnuts
2 cups dried cranberries
2 cups white chocolate chips
1 1/2 cups semi-sweet chocolate chips
1 cup Mauf Cream (Smart and Final)
Whip 6 egg whites until stiff. Add 1 cup of sugar slowly and beat for 5 minutes. Set aside.
In a food processor, add rolled oats, and 1/2 cup walnuts. Process until powder-like, and add dried cranberries. Continue processing for about 1 minute.
Add meringue and 2 cups white chocolate chips.
Turn into greased springform pan and bake at 350° F. for 45 minutes until set. Let cool completely.
Combine 1 1/2 cups semi-sweet chocolate chips to 1 cup Mauf Cream. Heat just until chips are melted. Pour over cake while it is still in springform pan and refrigerate. To remove, run a sharp knife along the inside edge of pan. Frost sides with whipped cream.
This was quite tasty! I would love to credit the original source but the recipe came from our group's binder of recipes from years gone by...and it didn't have the original source listed.
I am participating in On the Menu Monday hosted by Yvonne at Stone Gable.