Chocolate Meringue Pie (Torta di Meringa e Cioccolato)

Prepared meringues (even with a few days in advance): boil at moderate heat the sugar and a tablespoon of water, until the syrup reaches the temperature of 116 degrees.

Meanwhile, in a bowl, whip the egg whites with a pizzichino of salt, then add the sugar syrup by pouring and working the meringue with a whisk, until it is firm and shiny.

2 plates lined with baking paper.

Collect the meringue in a pocket of fabric with thick, smooth and nozzle, moving the latter in concentric circles on the plate, formed with the meringue a 22 cm diameter; make a second equal on the other plate.

Put the plates in the oven to 50 degrees for 4 hours, then turn off and let cool discs without remove them from the oven.

To make the cake, shredded almonds and chopped chocolate; melt it in a Bain-Marie and, meanwhile, assembled all the cream.

Incorporatene half with melted chocolate and cold and the almond flakes, then put this cream with meringue disks, smearing the cake along the edges.

Iron the paper in the refrigerator for 60 minutes, then spalmatela all with remaining whipped cream, sprinkle with chocolate chips and finish with a sprinkle of cocoa.

Keep the cake in the refrigerator until ready to serve you: it keeps even crisp 6-8 hours, or overnight.