Frozen Kahlua Mousse Cake

Line a 9x5x3 in loaf pan with a length of heavy duty aluminum foil large enough to permit adequate wrapping. Place chocolate in 4 c. glass measure. Microwave at 50% 2-4 minutes, stirring once. Stir chocolate until smooth & melted. Let chocolate cool several minutes. Combine chocolate, eggs, 1 Tb. Kahlua & coffee granules in a mixing bowl
set aside. Combine sugar & water in 2 c. glass measure. Microwave at 100% 2-3 minutes, stirring once until mixture boils & sugar dissolves. Beat chocolate mixture at medium speed & gradually add hot sugar syrup in a thin stream. Continue beating until well blended. Chill several hours or until mixture is thickened. Fold in whipping cream. Sprinkle both sides of lady fingers with remaining 2 Tbs. Kahlua. Place a split row of ladyfingers on bottom & sides of pan. Carefully add chocolate filling. Place a final layer of ladyfingers, split side down on top of chocolate filling. Wrap, freeze until firm. To serve, lift foil covered dessert from loaf pan. Slice into servings. Top each slice with whipped cream & sprinkle with crushed toffee bars. Serves 8.