Ingredients
12 oz semi sweet chocolate bits
4 tbs sugar
6 tbs cold water
6 eggs, separated
2 tsp vanilla
2 cups heavy sweet cream
2 pkg lady fingers
2 cups heavy sweet cream for topping
Preparation
Melt chocolate and water in double boiler. Add sugar. Mix well. Remove from heat and let cool. Beat egg yolks until lemon colored. Stir the chocolate mixture into the yolks and beat until smooth. Fold stiffly beaten egg whites into cold chocolate mixture. Beat heavy cream and vanilla until whipped; fold into other mixture. Grease and line sides and bottom of a 10 inch spring form pan with ladyfingers. Pour in chocolate mixture. Chill for 24 hours. Top with whipped cream (I put in a little sugar and vanilla when whipping the cream) just before serving.
