2 squares unsweetened chocolate
1/2 c. sugar
Dash of salt
1/4 c. hot water
1 tbsp. cold water
1 tsp. granulated gelatin
4 egg yolks
1 tsp. vanilla
4 egg whites, stiffly beaten
1/2 c. cream, whipped
3 dozen lady fingers

Melt chocolate in top of double boiler. Add sugar, salt and hot water, stirring until sugar is dissolved and mixture blended. Add cold water to gelatin and mix. Add to hot chocolate mixture and stir until gelatin is dissolved, then cook until mixture is smooth and thickened. Remove form boiling water, add egg yolks one at a time, beating thoroughly after each.

Place over boiling water, cook 2 minutes, stirring constantly. Add vanilla and cool. Fold in egg whites. Chill. Fold in whipped cream. Line bottom and sides of mold with waxed paper. Arrange lady fingers on bottom and sides of mold. Add thin layers of chocolate mixture; then arrange lady fingers and chocolate mixture in alternate layers, topping with chocolate mixture. Chill 12 to 24 hours in refrigerator. Serves 12.

NOTE: Thin slices of sponge cake may be used in place of lady fingers.