Instructions: Melt unsweetened chocolate and butter or margarine in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.

In a large bowl, beat eggs well, gradually add sugar and beat until fluffy.

Add cooled chocolate mixture slowly; mix well. Stir in 1/4 cup schnapps, almond extract and vanilla. In another bowl stir together flour, baking powder and salt and gradually add flour mixture to chocolate mixture. Stir only to combine. Stir in chips with spatula. Divide batter into 2 greased and floured, 8 inch, round cake pans.

Bake for 20 to 25 minutes at 350 F, or until cake tests done. Cool for 10 minutes in pans. Meanwhile, bring the cream to a boil in a medium saucepan.

Remove from heat and stir in 12 ounces of chocolate chips. Cover and let stand 10 minutes. Remove lid and stir in amaretto. Remove layers form pans. Brush with remaining schnapps. Place one layer on a serving plate. Pour 1/3 of the glaze over the layer and then place the second layer on top of the first. Pour remaining glaze over the whole cake.

Serves 10

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