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Sprinkle gelatin over 1/2 cup cold water in a measuring cup; let soften about 5 min. Seperate eggs, placing 2 egg whites in small bowl of an electric mixer and 4 egg yolks in top of a double boiler.(refrigerate remaining whites for use in another recipe) Let egg whites warm to room temerature. Beat yolks slightly with a wooden spoon; stir in gelatin mixture, semisweet chocolate and 2 tablespoons of the sugar. Cook over hot, not boiling water, stiring until melted, about 10 min. Remove mixture from heat, stir in coffee flavored liqueur. Pour chocolate mixture into a medium-sized bowl; place in a large bowl of ice water. Stir mixture occasionally until it cools and is the consistency of unbeaten egg whites, about 15 minutes. Toast almonds: In a small skillet over medium heat, melt the butter. Add almonds; cook, stirring, just until golden brown. Cool. In chilled bowl of an electric mixer, whip heavy cream until stiff; refrigerate. Meanwhile, with electric mixer (use clean beaters), beat egg whites just until soft peaks form when beaters are slowly raised. Gradually beat in remaining 2 tablespoons sugar, beating until stiff peaks form when beaters are raised. With wire whisk or rubber spatula, using an under-and-over motion, fold beaten egg whites and 1 1/2 cups of the whipped cream into the chocolet mixture. Cover and refrigerate remaining whipped cream. Turn filling into pie shell, spreading filling evenly. Refridgerate until filling is firm, about 3 hours. Chop the toasted almonds. Spoon the remaining whipped cream into a pastry bag fitted with a #6 tip; pipe whipped cream along inside edge of the pie crust. With a spoon, sprinkle almonds around tne inside edge of the whipped cream. Refridgerate until ready to serve. Variation: add 1/2 teaspoon cinnamon to chocolate mixture. NOTE: We advise caution when preparing recipes that call for raw eggs to avoid exposure to salmonella.
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