Chocolate Chip Torte
Submitted by xanadu2
A retro meringue torte with a wild twist: crushed potato chips folded right into the meringue for a salty crunch. Two crisp rounds sandwich a rich homemade chocolate custard, finished with clouds of sweetened whipped cream.
YIELD
6 servingsPREP
30 minCOOK
45 minREADY
120 minYes, you read that right. Potato chips. In a meringue. And it works brilliantly.
This vintage torte is the kind of recipe your grandmother clipped from a magazine in the 1950s and brought to every church potluck. Two crisp meringue discs get their addictive salty crunch from a full cup of crushed potato chips folded into stiff-peaked egg whites.
Between those layers sits a from-scratch chocolate custard, rich with unsweetened chocolate and egg yolks, cooked slow and stirred until it coats a spoon. The whole thing gets frosted with sweetened whipped cream on the sides.
Serve it within a few hours of assembly so the meringue stays shatteringly crisp against that creamy filling.
Kitchen Tips
- Beat the meringue for a full 10 to 15 minutes. You want peaks so stiff they don’t budge when you flip the bowl. Under-beaten meringue will weep and collapse.
- Use plain salted potato chips, not flavored. The simple salt-and-potato flavor is what makes this sweet-salty combo sing.
- Cool the chocolate filling completely before spreading on the meringue. Warm filling will soften the layers and turn your torte into a puddle.
- Don’t refrigerate too long. A couple of hours is fine to set up, but overnight will make the meringue go chewy and sad.
Ingredients
Directions
Preheat oven to 300℉ (150℃).
Beat egg whites with salt and cream of tartar until foamy.
Add 1 cup of sugar slowly, and beat until meringue stands in very stiff peaks (about 10 to 15 minutes).
Add vanilla and mix thoroughly.
Fold in potato chips.
Cover cookie sheet with unglazed paper (baking parchment or brown paper bag).
Spread meringue on paper in 2 rounds 9 inches in diameter and about ¾ inch thick.
Bake 45 minutes.
Cool.
Place chocolate and milk in saucepan.
Cook and stir over medium heat until chocolate is melted.
Beat with electric mixer until blended.
Combine ⅓ cup sugar, flour, and salt.
Add to chocolate mixture slowly, stirring well.
Cook and stir until thick, about 10 to 15 minutes.
Add slightly beaten egg yolks slowly to chocolate mixture, blending well.
Cook for 3 minutes longer, stirring constantly.
Remove from heat.
Stir in butter and vanilla.
Cool to room temperature.
Spread cooled chocolate filling on one meringue, then place second meringue on top.
Spread sides with sweetened whipped cream.
Chill until ready to serve, but don’t keep in refrigerator more than a few hours, lest the meringues wilt.
Serve with more whipped cream or vanilla ice cream.
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