In top of double boiler over simmering water, melt chocolate bits with water and salt. Stir, let cool. Stir in unbeaten egg yolks. Scrape mixture into mixing bowl.
Beat egg whites until stiff but not dry. Fold into chocolate mix whip cream with vanilla, fold into chocolate. Line bottom of 9 inch springform pan with lady finger halves, filling where necessary with small pieces to cover bottom. Spoon 1/2 chocolate mix over. Cover with another layer of lady fingers. Top with remaining chocolate. Chill several hours or overnight.
