1/2 lb. butter
2 c. XXXX sugar
4 oz. unsweetened chocolate and 1 tbsp. water or coffee
1 tsp. vanilla
2 to 3 doz. lady fingers (or pound, angel or sponge cake)
Sweetened, whipped cream to ice the cake

Cream butter and beat in sugar. (Separate egg whites and yolks and beat separately). Beat egg yolks into sugar-butter mixture; flavor with vanilla (or rum) and add melted (and cooled) chocolate. Fold in beaten egg whites. Spoon into large mold or bowl lined with lady fingers. Layer some ladyfingers in middle of chocolate filling. Chill overnight. Turn out on platter and ice with whipped cream.