| Meringue |

1. Preheat oven to 300°F.  
2. Line two baking trays with parchment paper.  Draw 4 8″ round circles on two pieces of parchment paper (i.e. 2 circles per paper).  I use the bottom of cake pans as my stencil.   Flip parchment paper over (so that you don’t get ink/pencil lead in your meringues).  Set baking trays aside.
3. Add aquafaba, cream of tarter, and fine salt to the bowl of your mixing machine.  Whip on high until the aquafaba is stiff and holds medium-stiff peaks.  (i.e. about 15 mins).
4. Slowly add your brown sugar as the machine continues to beat.
5. Continue beating the mixture until the sugar dissolves and it is a uniformly soft beige colour.
6. Put 1/4 of the mixture in the centre of each circle and spread out the meringue with a spatula until the circles are filled.
7. Bake in oven for ~ 35 mins, or until the meringue is a golden brown colour and cooked.  It will still be at bit soft when you pull them out of the oven.
8. Set aside to cool and harden.

| Cream Cheese Filling |

1. Melt your chocolate in a double boiler (or a metal bowl sitting on top of a small pot with water in the bottom).  Set aside to come to room temperature.
2. In the bowl of your stand mixer, mix the cream cheese, brown sugar, salt, and vanilla together on medium speed until fully combined.
3. Remove mixing bowl from mixer, open your chilled cans of coconut milk, and remove coconut solids which have formed at the top of the can.  Use any remaining coconut milk to bring total amount up to 1 1/2 cup of coconutty goodness. Fold the coconut cream into the cream cheese mixture.  The mixture will be super runny!
4. Fold chocolate into cream cheese mixture.  It should get thick enough that a glob of it will sit easily on your spatula.

| Assembling the Torte |

1. Spread a little bit of the chocolate mixture onto your serving plate/platter.  Carefully peel one of your meringue layers off the parchment paper.  Place the flat side down on the chocolate mixture.
2. Carefully layer the chocolate mixture on top of the meringue, spreading the chocolate mixture to the edges of the meringue using a spatula or, if you have one, a cake spatula.  
3. Alternate back and forth between placing a meringue layer and the chocolate mixture, making sure to place the last meringue layer bumpy side down (to leave a flat surface for your last layer of chocolate cream cheese filling).  Make sure to leave some filling to ice the sides of the torte as well!
4. Using the cake spatula and the remaining filling, spread the cream cheese filling along the sides of the torte, rotating the serving platter as you spread.
5. Chill Torte for 8 hours (or overnight).  The meringue will re-liquify a bit the longer it chills, so if there is a brown syrup the next morning, you can just wipe it off with a paper towel.
6. Remove Torte from fridge about 20 minutes before serving.
7. Enjoy!