Chocolate Chambord Espresso Torte

• 1 lb. semi-sweet dark Baker's chocolate, cut into squares
• 1 lb. butter, cut into cubes
• 3/4 c. uncooked, ground almonds
• 2 Tbsp. instant Espresso
• 1/4 c. Chambord or liquor of choice
• 9 eggs
• 1/2 c. brown sugar, packed
• 2 Tbsp. white sugar

1. Preheat oven to 475u0b0.
2. Butter and flour a 10-inch spring-form pan.
3. Melt the chocolate in a double boiler; add butter.
4. Allow butter to melt, stirring occasionally until combined.
5. Stir instant Espresso into Chambord in a bowl.
6. Whisk together eggs and sugars until liquid.
7. Place bowl over a pan of boiling water and whisk mixture until warm to the touch.
8. Immediately begin to machine whisk on high speed for 3 to 4 minutes.
9. Volume should triple.
10. In a clean bowl, fold together the chocolate mixture, Chambord and almonds.
11. Add the egg mixture and fold quickly until color is uniform.

semisweet dark bakers chocolate, butter, instant espresso, choice, eggs, brown sugar, white sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268568 (may not work)