Instructions: Place the chocolate in a heat-proof bowl or the top of a double boiler over barely simmering water and allow it to melt completely.

Preheat the oven to 350. Generously butter a 9 inch round cake pan or spring-form pan. Cut a 9 inch round of waxed paper and press it over the bottom of the pan.

Beat the eggs, sugar and liqueur in a large, heat-proof bowl. Place the bowl over a saucepan of simmering water, stirring with a wooden spoon until warm but not hot. Remove from heat. Beat with an electric mixer (using whisk attachment if available) for five minutes.

Slowly stir in the melted chocolate.

Whip the cream to soft peaks and gently fold into the chocolate mixture.

Carefully transfer the batter to the pan.

Bake for 40 minutes, until a cake tester inserted two to four inches into the torte from the side comes out clean. The center should be just set; do not overbake. Let cool to room temperature, remove from the pan and peel off the liner. Dust with cocoa and serve.

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