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Chocolate Velvet Torte

Cinnamon Meringue Shell (below)
1 cup semisweet chocolate pieces
2 egg yolks, beaten
1/4 cup water
1 cup whipping cream
1/4 cup sugar
1/4 tsp. cinnamon

Melt chocolate over hot water. Cool slightly. Spread 2 tablespoons over the bottom of cooled meringue shell. To remaining chocolate, add egg yolks and water. Blend, then chill until mixture is thick. Combine cream, sugar and cinnamon and whip until stiff. Spread half over chocolate in shell. Fold the rest into the chocolate mixture and spread on top. Chill several hours or overnight. Center with meringue topknot.

Cinnamon Meringue Shell

4 egg whites
1/2 tsp. salt
1 tsp. vinegar
1 cup sugar
1/2 tsp. cinnamon

Cover a cookie sheet with foil and draw an 8-inch circle in the center. Beat egg whites with salt and vinegar until soft peaks form. Blend sugar and cinnamon, then gradually add to egg whites. Beat until very stiff peaks form and all sugar is dissolved. Spread 1/3 on foil circle 1/2-inch thick. With 1/3 build up sides to 1-inch high and 3/4-inch wide. Put remaining meringue in a pastry tube and form rosettes around sides 1-inch high. On corner of foil, make 3 rosettes touching for topknot. Bake at 275 degrees for 1 hour, then turn off heat and leave in oven for 1 hour.

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