Chocolate Torte Lilli

Preparation : 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 hr. 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.