Chocolate Torte

Directions

1. 1
   Combine the chocolate, butter, and hot water in the top of a double boiler.
2. 2
   Place the pan over medium-high heat and cook until the chocolate and butter are melted.
3. 3
   Add the egg yolks one at a time, stirring well after each; continue to stir for 2 minutes.
4. 4
   Remove the pan from the heat.
5. 5
   Combine the cold water and liqueur in a small bowl, and quickly dip the ladyfingers in this mixture.
6. 6
   Line the bottom of a 9 x 5 x 3-inch loaf pan with ladyfingers, and pour half of the chocolate cream over them.
7. 7
   Add another layer of ladyfingers, the remaining chocolate cream, and another layer of ladyfingers.
8. 8
   Refrigerate for at least 2 hours.
9. 9
   Just before serving, whip the cream with the sugar until stiff.
10. 10
    Unmold the torte onto a platter and frost it with the whipped cream.