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1
Put oven racks in upper and lower thirds of oven and preheat oven to 425F.
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2
Oil 2 large baking sheets and dust with flour, knocking off excess.
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3
Trace 2 (8-inch) rounds on each baking sheet with a fingertip, using an inverted plate or a saucepan lid as a guide.
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4
Whisk together flour and granulated sugar in a small bowl.
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5
Beat egg whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold stiff peaks.
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6
Fold in sugar mixture gently but thoroughly, then fold in nuts.
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7
Divide meringue among circles, spreading to fill in circles thinly and evenly.
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8
Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, 8 to 10 minutes total (meringue will be soft).
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9
Loosen meringue rounds with a large metal spatula and transfer to racks to cool.
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10
While meringues cool, heat chocolate, water, and coffee in a small heavy saucepan over moderately low heat, stirring until smooth.
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11
Cool to lukewarm, then spread chocolate evenly over tops of meringue rounds.
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12
Cool at room temperature until chocolate is set, about 3 hours.
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13
Beat cream with confectioners sugar and kirsch in a bowl with cleaned beaters until it holds stiff peaks.
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14
Arrange 1 meringue round, chocolate side up, on a cake stand or plate, then spread 1/3 cup whipped cream over it.
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15
Top with a second round and spread with 1/3 cup whipped cream.
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16
Repeat, then top with remaining meringue round.
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17
Frost top and side of torte with remaining whipped cream.
