18 lady fingers, split
1/2 pt. whipped cream or Cool Whip
8 eggs, separated
1 lb. semi sweet chocolate
3 tsp. water
6 tbsp. sugar
1 tsp. vanilla

Melt chocolate in double boiler, add sugar and water. Mix (or beat) vanilla and egg yolks together well. Add to chocolate. Cook slowly until thick and smooth, stirring constantly. When cool, add to stiffly beaten egg whites. Line medium-sized spring form pan with lady fingers on bottom and sides. Pour mixture into pan. Cover and refrigerate overnight. Top with whipped cream.