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3 eggs, separated
1/3 c. sugar
1 env. unflavored gelatin
1/4 tsp. salt
1 1/2 c. milk
2 sq. Baker's unsweetened chocolate
1 tsp. vanilla
1/3 c. sugar

Beat egg yolks in small bowl; set aside. Combine 1/3 cup sugar, the gelatin and salt in saucepan. Stir in milk; add chocolate. Cook and stir over low heat until chocolate is melted and mixture is smooth. Blend a small amount of hot mixture into egg yolks; stir into remaining hot mixture. Continue to cook and stir 3 minutes longer. Stir in vanilla and chill until slightly thickened.

Beat egg whites until foamy throughout. Gradually add 1/3 cup sugar and continue beating until mixture forms stiff peaks. Fold in chocolate mixture, blending well. Spoon into 4 cup mold or individual molds. Chill until firm, about 3 hours. Unmold. Garnish with sweetened whipped cream, if desired. Makes 8 servings. Note: Use clean eggs with no cracks in shells.

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