Tiramisu chocolate torte

Method

1. Grease and line the base and sides of the KitchenAid 23cm springform pan with baking paper. Place 2 rounded scoops of ground coffee into the double filter basket, level and tamper.  Attach basket to the KitchenAid espresso machine. Extract 30 ml of espresso. 
2. Empty the filter basket and wipe it clean of coffee grains. Repeat this process two more times. Add the water and the liquor to the coffee.  You need approximately 300mls of coffee liquid. 
3. Place the chocolate, 250ml of cream into a medium-sized saucepan. Cook over a medium low heat, stirring until smooth. Set aside to cool.
4. Place the remaining cream, sugar, vanilla and mascarpone into a large mixing bowl. Attach the turbo beaters to the hand mixer. Place beaters into the mixture, turn to speed 4.  Beat 30 seconds or until firm peaks. Set aside. 
5. Dip half of the biscuits, one at a time into the coffee mixture, rolling the biscuit over quickly. Gently arrange one layer of the moistened biscuits over the base of the prepared tin. Drizzle 1/3 of the chocolate sauce over the moist biscuits and then spread with 1/2 of the whipped mascarpone cream.
6. Layer with remaining coffee-dipped finger biscuits, drizzle over 1/3 of the chocolate sauce and spread with remaining mascarpone cream.  Drizzle with remaining chocolate sauce and sprinkle with almonds.
7. Cover with plastic wrap and refrigerate for 2 hours before serving.
8. To serve, release the sides of the pan. Using two spatulas lift the cake onto a serving platter and  discarding the paper lining.