Chocolate Cinnamon Meringue Torte

Shell2 egg whites 1/4 teaspoon salt 1/2 teaspoon vinegar 1/2 cup sugar 1/4 teaspoon cinnamonChocolate filling1 cup chocolate chips2 egg yolks 1/4 cup waterWhipped cream filling1 cup whipping cream 1/4 cup sugar 1/4 teaspoon cinnamonHeat oven to 275 degrees. Cut out an 8-inch circle of parchment paper or a same-sized circle from a brown paper bag and place on a baking sheet.For the shell: In a medium bowl, beat egg whites, salt and vinegar with an electric mixer until frothy. Gradually add sugar and cinnamon and continue beating until very stiff.Spread meringue on parchment circle; form a 1/2- to 3/4-inch ridge around the edge in order to hold filling. Bake for 1 hour. Turn off oven and let meringue rest in oven 2 hours - don't peek!For the chocolate filling: Melt chocolate in the microwave or in a double boiler. Spread 2 tablespoons warm melted chocolate on bottom of crust. Cool remaining chocolate to room temperature.In a medium bowl, whisk the yolks, cooled chocolate and water until well combined. You can use this mixture raw, or if you are concerned about eating raw eggs, gently cook mixture in double boiler for about 4 minutes or until 140 degrees. Chill.For the cream filling: With an electric mixer, whip the cream until stiff peaks form; beat in sugar and cinnamon.To assemble: Spread half the cream mixture over chocolate in shell. Fold remaining whipped cream into chocolate mixture and spread on top. Chill 4-6 hours until torte is set. Garnish with shaved chocolate, if desired.Serves six.Nutrition values per serving: 394 calories, 25 g fat (15 g saturated), 44 g carbohydrates, 2 g fiber, 4 g protein, 125 mg cholesterol, 136 mg sodium.