3/4 c. sliced almonds
1/2 c. flour
1/2 c. powdered sugar
1/4 c. cocoa
1 1/2 c. whipping cream
1/2 c. water
1/4 c. sugar
1 pkg. (6 oz.) semi sweet chocolate pieces
3 egg yolks
2 tbsp. coffee liquor
Whipped cream, chocolate curls and toasted almonds for garnish

Toast almonds at 350 degrees for 10 minutes. Cool. In food processor, combine flour, powdered sugar, cocoa. Add butter until blended.

Stir in toasted almonds (reserve a few for garnish). Press dough into the bottom of 8 inch springform pan. Bake at 350 degrees for 15 minutes. Cool. Whip cream in food processor with metal blade until thick. Put in large bowl.

Combine water and sugar in small saucepan; boil 3 minutes. Place chocolate pieces in food processor bowl. Process 15 seconds to chop finely. Gradually pour in hot syrup. Blend in egg yolks and coffee liquor, fold chocolate mixture into whipped cream. Spoon into cooled crust and chill 2 hours.

Garnish with whipped cream, chocolate curls and toasted almonds.