Chocolate Meringue Torte with Chocolate-Orange Mousse

3		egg whites
1/8  teaspoon		cream of tartar
1-1/2  cups		granulated sugar
1/4  cup		powdered sugar
2/3  cup		HERSHEY'S Cocoa
1/4  cup		milk
2  tablespoons		butter
3  ounces		cream cheese
1  teaspoon		vanilla extract
1/2  teaspoon		freshly grated orange peel
2  cups		cold whipping cream

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1 Heat oven to 275°F. Line cookie sheet with foil. Outline two 8-inch circles on foil with wooden pick.


2 Beat egg whites and cream of tartar in large bowl on high speed of electric mixer until soft peaks form. Gradually add granulated sugar, beating continuously until stiff and glossy. Do not underbeat. Stir together cocoa and powdered sugar. Reduce mixer to low speed and gradually beat in cocoa mixture, blending well. Fold in ground almonds. Divide mixture between the two circles; spread evenly within the tracings on foil.


3 Bake 1 hour. Turn oven off. Leave meringues in oven 20 minutes. Remove from oven; finish cooling meringues at room temperature. Carefully remove from foil. To assemble, spread mousse on top of each meringue; stack to form torte. Cover; refrigerate 8 hours or overnight. Garnish with orange sections or peel, if desired. 8 servings.

CHOCOLATE-ORANGE MOUSSE
2/3 cup sugar
1/3 cup HERSHEY'S Cocoa
1/4 cup milk
2 tablespoons butter
1 package (3 oz.) cream cheese, softened
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon freshly grated orange peel
1 cup (1/2 pt.) cold whipping cream

Combine sugar, cocoa, milk and butter in small saucepan. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; cool thoroughly. Beat cream cheese, vanilla and orange peel in small bowl until fluffy. Add chocolate mixture; beat until smooth. Fold chocolate mixture into whipped cream.