|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Mocha filling||(as required)|
Heat oven to 275Â°.
Cover 2 baking sheets with brown paper.
Beat egg whites and cream of tartar in large mixer bowl until foamy.
Beat in sugar, 1 tablespoon at a time; beat until stiff and glossy.
Do not underbeat.
Divide meringue into 3 parts.
Place 1 part on 1 baking sheet; shape into 6 inch circle.
Shape two 6 inch circles on second baking sheet.
Bake 45 minutes.
Turn off oven; leave meringue in oven with door closed 1 hour.
Remove meringue from oven; cool away from draft.
Fill layers and frost top of torte with Mocha Filling.
Decorate with chocolate curls.
Freeze uncovered until filling on top is firm, at least 3 hours.
(Can be served immediately.
To cut, dip knife in hot water and wipe after cutting each slice.) Wrap, label and return to freezer.
Remove Frozen Torte from freezer and unwrap.
To cut, dip knife in hot water and wipe after cutting each slice.
Note: This dessert mellows if frozen 1 week or longer.