Gluten-Free Chocolate Royal Torte shot down on a blue plate. The meringue has been sprinkled with cocoa and topped with cherries.

Indulge your sweet tooth with this decadent Chocolate Royal Torte. Perfect for any chocolate lover, layers of crispy meringue sandwiched between chocolate and cream, all topped off with a generous sprinkling of cocoa powder. Whether you’re celebrating a special occasion or simply treating yourself to a well-deserved indulgence, this Chocolate Royal Torte is a showstopper that is sure to impress.

Chocolate Royal Torte

Recipe by The Country Women’s Association of Victoria | Photograph by Cath Muscat
Prep Time 20 minutes
Cook Time 1 hour
Course Baked Goods, Dessert
Servings 6 people



  • 4 egg whites
  • 375 g sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon ground cinnamon


  • 185 g semi-sweetened chocolate
  • 4 egg yolks
  • ½ cup water


  • 300 ml regular pouring cream
  • ½ cup sugar
  • ½ teaspoon ground cinnamon


  • whipped cream
  • fresh cherries or berries chopped
  • hazelnuts chocolate shavings,
  • sifted gluten-free cocoa powder


  • Meringue shell: cover a baking tray with a piece of baking paper. Draw a 20cm 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 2cm thick.
  • Now mound the remainder around the edges, making it about 5cm 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.
  • TIP : This recipe is better if prepared the day before and left to chill overnight in refrigerator.


From Our Kitchen To Yours cookbook cover. 185 recipes from The Country Women's Assocation of Victoria Inc. Cover features a sponge cake on a wooden cake stand with pieces of dried pineapple.
Images and text from From Our Kitchen to Yours by The Country Women’s Association of Victoria, photography by Cath Muscat. Murdoch Books RRP $36.99.
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