1 1/2 to 2 (3 oz.) pkg. ladyfingers
2 (6 oz.) pkg. semi-sweet chocolate pieces
1/2 c. water
1 tsp. ground cinnamon
6 egg yolks
6 egg whites
1/8 tsp. iodized salt
1/2 c. sugar
1 c. (1/2 pt.) whipping cream, whipped

Line sides and bottoms of an 8 inch springform pan with ladyfingers; set aside. Place chocolate, water and cinnamon in top of double boiler; heat over simmering water until chocolate is melted, stirring occasionally. Add egg yolks one at a time while double boiler is over the heat; beat well after each addition. Remove from heat; cool to room temperature.

In separate bowl, beat egg whites and salt until soft peaks form. Gradually beat in sugar. Continue beating until stiff but not dry. Gradually fold chocolate mixture into egg whites; fold in whipped cream. Pour into reserved lined pan.

Cover and refrigerate until firm; at least 4 hours or overnight. To serve, remove sides of pan. Decorate with additional whipped cream, if desired. Makes 10 to 12 servings.