CHOCOLATE BASE:
1/2 cp shortening
3 squares unsweetened chocolate
1 1/4 cp sugar
1 tsp vanilla
3 eggs
2/3 cp flour
1/2 tsp baking powder
1/2 tsp salt
1/3 cp toasted, sliced almonds
COFFEE FILLING:
1 pkg cream cheese, softened
1/2 cp sifted icing sugar
1/3 cp amaretto liqueur (or use 1-2 tsp flavouring)
2 cp whipping cream
1/2 cp toasted, sliced almonds
BASE: Melt shortening and chocolate in saucepan on low, stirring til smoothly blended. Remove from heat and add sugar, vanilla and eggs. Beat well. Combine flour, powder, salt and almonds. Add to chocolate mix, stirring til well blended. Spread in greased 9 inch spring form pan.
Bake @ 350 for 20-25 minutes. Don’t over bake! Cool completely.
FILLING: Beat cream cheese and icing sugar in small bowl at medium speed until light and fluffy. Gradually add flavouring, beating til smooth. Whip cream to soft peaks. Reserve some for garnish, if desired. Fold remaining cream into cheese mix. Spread over cooled base. Chill 3 hours. Garnish w/ toasted almonds and whipped cream.
