2 1/4 c. sliced almonds
1 c. plus 2 tbsp. sugar
5 tbsp. egg whites
1/4 tsp. cream of tartar
1 1/2 c. heavy cream
12 oz. semi-sweet chocolate chips
2 tsp. cocoa

Heat oven to 300 degrees. Put nuts on a baking sheet and toast in preheated oven until golden, about 10 minutes. Stir nuts occasionally to ensure even browning. Cool. Lower oven temperature to 275 degrees.

Butter and flour 1 or 2 baking sheets to accommodate 2 (9-inch) circles. Draw 2 (9-inch) circles in the flour by tracing a pie plate or pan. Put 1 2/3 cups cooled nuts in a food processor with 3/4 cup sugar and the cornstarch. Process until finely ground.

In a large mixing bowl, beat egg whites on low speed until foamy. Add cream of tartar and continue beating on low speed until soft peaks form. Raise speed to medium and slowly add remaining 6 tablespoons sugar. Beat until whites are glossy and stiff but not dry.

Gently fold almond mixture into whites in 3 batches, until just combined. Spread this meringue in the 2 circles to form 2 (9-inch mounds about 3/4 inch thick. Do not handle meringue too much or it will deflate.

Bake until dry and lightly browned, about 1 hour 20 minutes. Check meringue after 1 hour 10 minutes. Remove from oven and let cool. Gently loosen from pan with metal spatula.

Combine cream and chocolate in a saucepan over low heat. Stir occasionally until chocolate has almost melted. Remove from heat and continue stirring until smooth. Pour into a large bowl. Refrigerate until spreadable, neither too liquid nor too firm, 1 to 1 1/2 hours.

Put one disk of meringue on a serving dish, smooth side down. Cover with chocolate. Cover with second disk, smooth side up. Frost top and sides of cake with remaining chocolate. Sieve cocoa over top and press remaining almonds onto side of cake. Refrigerate 4 hours before cutting and serving.