Instructions: Line bottom and sides of 12 inch spring form pan w/lady fingers. Melt chocolate in double boiler, combine gelatin, water, egg yolks, sugar, and 2 cups heavy cream. Bring this mixture to a light boil. Remove from heat and add melted chocolate and liqueur. Chill for 30 mins. Fold 4 beaten egg whites and the remaining whipped cream. Pour into prepared pan and allow to set for 4 hours. To serve, remove from pan, cover top w/ whipped cream and the almonds.

Makes about 8 servings.

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