Chocolate Amaretto Mousse Cake


1 (12 oz) pkg semi-sweet choc. bits
2 evelopes of unflavored gelatin
1/4 c water
4 egg yolks, slightly beatened
1/3 c sugar
2 c heavy cream
Additional whipping cream for topping
1/2 c almond (Amaretto) liqueur
1 c heavy whipping cream
4 egg whites, stifly beatened
3 pkg lady fingers
sliced almonds

Line bottom and sides of 12 inch spring form pan w/ lady fingers. Melt
choc
in double boiler, combine gelatin, water, egg yolks, sugar, and 2 cups
heavy cream. Bring this mixture to a light boil. Remove from heat and
add
melted choc and liqueur. Put it into the fridge for 30 mins. Fold 4
beaten
egg whites and the remaining whipped cream. Pour into prepared pan and
allow to set for 4 hours. To serve, remove from pan, cover top w/
whipped
cream and the almonds. Makes about 8 servings.