This recipe is not P.F. Changs.

Flourless Chocolate Torte with Coffee Liqueur
Serves 16

3/4 cup sugar granulated
3/4 cup water
6 ounces unsalted butter
18 ounces semi-sweet chocolate
9 eggs
1/2 cup coffee liqueur (Kahlua)
1 cup heavy cream
2 tablespoons sugar
3 ounces semi-sweet chocolate chips

Preheat oven to 325 degrees and set rack in the middle of the oven. Butter a 10-inch round pan and line the bottom with wax paper. Butter the paper. Combine the sugar and water in a medium saucepan and bring to a boil over low heat, stirring occasionally to make sure that all of the sugar dissolves. Remove the syrup from the heat and stir in the butter and chocolate and allow to stand for 5 minutes. Whisk smooth and eggs one at a time and then add the liqueur. Pour the batter into the pan and place in a shallow pan of hot water. Bake in the hot
water bath for about 45 minutes, until set and slightly dry on the surface. Coolto room temperature in the pan and cover with plastic wrap. Refrigerate dessert in the pan. To remove from mold, run a knife between the dessert and the pan and pass the bottom of the pan over heat or in a hot water bath to help release the dessert. Invert onto a platter. To finish, whip the cream with the sugar until it holds a soft peak and chill well. Spread or pipe the whipped cream over the top of the dessert. Melt the chocolate and place in a non-pleated plastic bag. Snip the corner of the bag and streak the top of the dessert with the chocolate.