3 (4 oz.) bars sweet chocolate
6 lg. eggs, room temperature
6 tbsp. sugar
6 tbsp. water
4 (3 oz.) pkg. Ladyfingers
1/2 pt. heavy or whipping cream

Melt chocolate and water in top of double boiler, stirring until smooth. Remove from heat, cool to room temperature. Line bottom and sides of 9 inch spring form pan with about half of Ladyfingers, do not separate, but use as they come from package, split but attached. Stand a layer around sides of pan, then cover bottom with an even layer, crumbling some to fill holes. Beat eggs with electric mixer until foamy, gradually beating in sugar, 1 tablespoons at a time, until double in volume and pale yellow. Beat in melted chocolate. Spread 1/4 of this mixture in pan; cover with 1/3 remainder of ladyfingers. Repeat layers until both are finished, ending with chocolate. Refrigerate overnight. Spread whipped cream over top of cake. Remove sides of spring form pan.