1 bar semi-sweet chocolate (for candy making)
4 tbsp. water
4 egg yolks
4 egg whites, beaten
1/2 pt. whipping cream
3 tbsp. sugar
1 tsp. vanilla

Melt one bar of semi-sweet (for candy making) chocolate with 4 tablespoons of water in top of double boiler. Let cool and beat well. Add 4 egg yolks, one at a time, and beat well after each. When cool, add beaten egg whites. Place in refrigerator. Whip 1/2 pint of whipping cream with 3 tablespoons sugar and 1 teaspoon of vanilla added to cream. Put together with chocolate mixture. Let stand in refrigerator until stiff enough to spread. Split cake (crosswise). Put frosting between layers, top and sides. This cake must be kept in refrigerator.