CHOCOLATE TORTE LILLI

1 cup strong cold coffee
1 1/2 tsp. sugar
2 Tbsp. Grand Marnier
2 sticks (1 cup) butter, softened
2 eggs (if unsure about eggs, use substitute or pasteurized eggs)
12 oz. semisweet chocolate chips, melted
40 vanilla wafers
1 cup heavy (whipping) cream
more cream for garnish

Combine coffee, sugar and liqueur; set aside. In a bowl, combine butter, eggs and cooled chocolate; whip well.

Line a 2 lb. bread pan with foil, allowing enough foil that you can cover the top. Arrange a layer of wafers on bottom of the pan. Sprinkle generously with coffee mixture.

Spread with some of the chocolate cream. Continue layers until all the cream is used, ending with a layer of cookies. Fold foil over top. Set an identical pan on top. Weight this down with a heavy can or stones. Refrigerate for 24 hours.

TO SERVE:
Remove from pan; carefully remove foil. Turn out on serving dish. Whip cream, sweetening with a couple T. of confectioners' sugar. Ice the torte with the cream. Slice thin, garnish with more cream.

Servings: 12
Adapted from source: Chef Cynthia Bowan