Tia Maria Torte - cooking recipe

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar (packed)
1 teaspoon vanilla extract
2 large eggs
2 cups nestle semisweet chocolate morsels (you can also use Hershey Special Dark morsels instead)
You will also need
8 ounces Tia Maria
2/3 cup milk
1 quart heavy whipping cream (well chilled)
2 -3 tablespoons powdered sugar (depends on how sweet you like it)
1 teaspoon vanilla
For garnish
slivered almonds
chocolate shavings (or curls)

Preparation

For cookies:
PREHEAT oven to 375\u00b0F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
CHILL metal mixing bowl in freezer. Then beat whipping cream till soft peaks form. Sift in powdered sugar and vanilla and beat till firm peaks form.
MIX together milk and Tia maria in bowl. Dip cookies in mixture, then arrange in layer at bottom of springform, using some cookies to line sides of pan. Add layer of whipped cream, then another layer of cookies. Alternate cookies and whipped cream until cookies are finished, then cover rest of dessert in whipped cream.
SPRINKLE slivered almonds on sides of torte. Carefully place chocolate curls at top of cake. You can also place a strawberry in the top center for an elegant look.
Refrigerate for at least 12 hours prior to serving.
Enjoy!