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1. Preheat the oven to 225 and position racks in lower and middle threads. Trace an 11 inche circle on the undersides of each of 2 sheets of parchment paper. Turn the paper over onto 2 large baking sheets.
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2. In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until foamy. Increase the speed to high and beat until soft peaks form. Add the granulated sugar 1 teas at a time beating for 5 seconds between additions. Add the vanilla and beat until the whites are stiff and glossy about 4 minutes.
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3. Transfer half of the meringue to a pastry bag fitted with a 1/2 inch plain round tip and pipe a ring of meringue just inside each drawn circle. Spoon the remaining meringue into the circles and spread it 1/2 inch thick. Bake the meringues for about 1 1/2 hours until very pale but dry. Turn off teh oven, prop the door open slightly and let the meingues cool in the oven for at least 6 hours until dry and crisp.
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4. In a bowl, using an electric mixer beat 2 cups of the cream with the confectioner's sugar until firm. Fold in one fourth of the chocolate Spread the cream over 1 round spreading it to the edge. Top with the second round, pressing it lightly. Freeze until the cream is firm, about 4 hours.
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5. Meanwhile, melt the remaining chocaolare in a bowl set over a pan of summering water. Off the heat, whisk in the remaining 1/4 cup of cream and the espresso.
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6. Using a serrated knife ,cut the frozen cake into wedges and transfer to plates. Let stand for 10 minutes. Spoon some sauce on each wedge and serve.
