Chocolate Torte

• One 6-ounce package chocolate chips
• 1/4 cup (1/2 stick) butter
• 1/4 cup hot water
• 4 egg yolks
• 8 tablespoons cold water
• 8 tablespoons Kahlua, sweet sherry, or amaretto
• 2 packages ladyfingers
• 1 1/2 cups heavy cream
• 1/3 cup sugar

1. Combine the chocolate, butter, and hot water in the top of a double boiler.
2. Place the pan over medium-high heat and cook until the chocolate and butter are melted.
3. Add the egg yolks one at a time, stirring well after each; continue to stir for 2 minutes.
4. Remove the pan from the heat.
5. Combine the cold water and liqueur in a small bowl, and quickly dip the ladyfingers in this mixture.
6. Line the bottom of a 9 x 5 x 3-inch loaf pan with ladyfingers, and pour half of the chocolate cream over them.
7. Add another layer of ladyfingers, the remaining chocolate cream, and another layer of ladyfingers.
8. Refrigerate for at least 2 hours.
9. Just before serving, whip the cream with the sugar until stiff.
10. Unmold the torte onto a platter and frost it with the whipped cream.

chocolate chips, butter, hot water, egg yolks, cold water, kahlua, ladyfingers, heavy cream, sugar

Taken from www.epicurious.com/recipes/food/views/chocolate-torte-384738 (may not work)