Simply Divine Chocolate Torte. - egg whites

Method

• Make shell:.
• Beat whites of eggs, salt and vinegar in a bowl with an electric mixer until soft peaks form.
• Blend sugar and cinnamon and add slowly to egg whites, beating well between additions.
• Continue beating until stiff peaks form and sugar has dissolved.
• Spread in an 8"/20cm circle on wet greaseproof paper on an oven tray.
• Make the bottom 1/2"(15mm) thick and mound edge to 1& 3/4"(40mm).
• To neaten, form ridges on outside of shell with the back of a teaspoon.
• Bake in a very slow oven 270'F/130C for 1 hour.
• Turn oven off and leave shell in oven to dry with the door closed for about 2 hours.
• Peel off paper and place on serving platter.
• Filling:.
• Melt chocolate either over hot water or in microwave.
• Cool slightly then spread approx 2 Tbsp of the melted chocolate over the bottom of cooled meringue shell.
• To remaining chocolate add the egg yolks and water and blend together.
• Chill until mixture is thick.
• Combine cream.
• sugar and cinnamon and whip until stiff.
• Spread half of this plain cream over the chocolate in base.
• Fold remaining cream into the chocolate mixture.
• Spread on top.
• Chill for several hours or overnight.
• Decorate with rossettes of whipped cream and chopped nuts.