Chocolate Coffee Torte

Crust: 2 c Chocolate wafer crumbs

= (about 40 wafers) 1/2 c Finely chopped almond;

-toasted 1/4 c Granulated sugar

1/3 c Golden crisco shortening;

-melted 1 cn Sweetened condensed milk;

-14 oz 2 c Sour cream

1/4 c Coffee liqueur

Or cold strong coffee 2 c Whipping cream

Chocolate covered coffee -beans =to decorate; optional Filling : 5 Semi-sweet chocolate

1. Combine all ingredients. Mix well. Press half of crumb

mixture firmly on bottom of 9-1/2-inch (24 cm) springform pan. Filling: 2. Melt chocolate and sweetened condensed milk together on

low heat, stirring until smooth. 3. Combine sour cream, liqueur and chocolate mixture in

large bowl. 4. Beat cream to stiff peaks. Reserve a little for

decoration. Fold remaining into chocolate mixture gently but thoroughly. Spread half of mixture over prepared crust. Top with remaining crumb mixture. Spread remaining filling on top. 5. Chill until firm, about 4 hours or overnight. Decorate

with reserved whipped cream and chocolate covered coffee beans . Hint: Also delicious served with a raspberry sauce.

Chilling time: 4 hours. Freezing: Excellent
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