Chocolate Chambord Espresso Torte - cooking recipe

Ingredients

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

Preparation

Preheat oven to 475\u00b0.
Butter and flour a 10-inch spring-form pan.
Melt the chocolate in a double boiler; add butter.
Allow butter to melt, stirring occasionally until combined.
Stir instant Espresso into Chambord in a bowl.
Whisk together eggs and sugars until liquid.
Place bowl over a pan of boiling water and whisk mixture until warm to the touch.
Immediately begin to machine whisk on high speed for 3 to 4 minutes.
Volume should triple.
In a clean bowl, fold together the chocolate mixture, Chambord and almonds.
Add the egg mixture and fold quickly until color is uniform.