1 (12 ounce) package semisweet chocolate chips
2 envelopes unflavored gelatine
1/4 cup water
4 egg yolks, slightly beaten
1/3 cup granulated sugar
2 cups heavy cream
Additional whipping cream for topping
1/2 cup almond (Amaretto) liqueur
1 cup heavy whipping cream
4 egg whites, stiffly beaten
3 packages ladyfingers
Sliced almonds

Line bottom and sides of 12-inch springform pan with ladyfingers.

Melt chocolate in double boiler, combine gelatine, 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. Put into the refrigerator for 30 minutes.

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 with whipped cream and the almonds.

Makes about 8 servings.