2 env. unflavored gelatin
2 1/4 c. cold water
1 1/2 c. sugar
4 eggs, separated
3 (1 oz.) sqs. unsweetened chocolate, melted
8 oz. pkg. cream cheese
1/2 tsp. almond extract
1 c. heavy cream, whipped

Dissolve gelatin in 1 cup water; stir over low heat until dissolved. Add remaining water. Remove from heat; blend in 1 cup sugar and beaten egg yolks. Cook 3 minutes over low heat, stirring constantly. Add chocolate to softened cream cheese; mix well. Gradually add gelatin mixture to cream cheese mixture, mixing until well blended. Stir in extract. Chill until slightly thickened. Beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cream cheese mixture. Wrap a 3 inch collar of aluminum foil around top of a 1 1/2 quart souffle dish; secure with tape. Pour mixture into dish; chill until firm. Remove foil collar before serving. 8 to 10 servings.