Make at least one day before serving.

CRUST:

1 c. flour
1/3 c. sugar
1/3 c. cocoa powder
2 oz. (1/2 stick) butter, cubed
1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg, whipped

Process dry ingredients; add butter, process. Add egg, process. Press into the bottom only of a springform pan. Bake about 10 minutes or until firm, in 350 degree oven. Cool.

FILLING:

2 lbs. semi-sweet chocolate (chips can be used)
1 tsp. almond extract
1/2 qt. (16 oz.) heavy cream
1/4 c. Grand Marnier or Triple Sec

In top of double boiler, melt chocolate with cream and extract. Pour into mixing bowl. Add Grand Marnier. Whip until slightly light (about 10 minutes). Pour on top of cooled crust. Chill.

TOPPING:

1 lb. chocolate chips
1 tsp. almond extract
1 c. (8 oz.) heavy cream

Combine the ingredients in double boiler. Heat until chocolate is melted. Cool slightly - pour over filling. Chill. Freezes beautifully. Serves 18-24.