Line bottom and sides of 12-inch springform pan with ladyfingers.
Melt chocolate in double boiler, combine gelatine, water, egg yolks, sugar, and 2 cups heavy cream. Bring this mixture to a light boil. Remove from heat and add melted chocolate and liqueur. Put into the refrigerator for 30 minutes.
Fold 4 beaten egg whites and the remaining whipped cream. Pour into prepared pan and allow to set for 4 hours.
To serve, remove from pan, cover top with whipped cream and the almonds.Servings: 8