Devil's Almond Torte

3 egg whites
1/4 tsp cream of tartar
1 cup sugar
1 (12oz) pack of semi-sweet chocolate morsels
1/4 cup boiling water
1 cup heavy cream
1 tsp vanilla
sliced almonds

Use parchment paper and draw 7 1/2 inch circles on them( 4 circles). Beat egg whites with cream of tartar until foamy and doubled in volume. Gradually beat in sugar one tablespoon at a time until meringue is stiff and all sugar dissolved. (A small bit of merinque rubbed between your fingers should feel smooth not grainy) Divide into 4 equal portions. Spread evenly (thickness)within circles. Bake at 275 degrees for one hour. Turn off oven and leave door slightly open. Let merginues cool about 1 hour then remove from oven. Loosen meringues very carefully with a metal spatula. While meringues are cooling, prepare the filling. Melt Chocolate morsels into a double boiler over very hot water. Remove from heat. Beat in the boiling water until smooth then cool to room temperature. Beat cream with vanilla until stiff. Stir a spoonful of whipped cream into the chocolate to thin slightly. Fold in remaining cream until no streaks of white remain. Spread 1/4 of filling on top of each meringue, taking care to bring filling to the edge. Stack in layers. Swirl top in attractive peaks; garnish with sliced almonds if desired. Cover torte loosely. Refridgerate at least two hours before serving. Filling will soften meringue layers slightly and hold them together. To serve, cut into wedges. If this looks too complicated see Stephanie's Mystery Dessert!