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CHOCOLATE CHIP TORTE

Category:    Snacks, Desserts
Yield:6 servings
 
      3 ea Egg Whites; Large                   1 c  Milk
    1/4 ts Salt                                1 tb Flour; Unbleached
    1/8 ts Cream Of Tartar                   1/4 ts Salt
  1 1/3 c  Sugar                               3 ea Egg Yolks; Large,Beat Slight
      1 ts Vanilla Extract                     1 tb Butter
      1 c  Potato Chips; Crushed             1/2 ts Vanilla Extract
  1 1/2 oz Unsweetend Chocolate              1/2 c  Heavy Cream;Sweeten, Whipped
 
  Preheat oven to 300 degrees F.  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 3/4-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 1/3 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 mor than a few hours, lest the meringues wilt.  Serve with
  more whipped cream or vanilla ice cream.
 

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