3 bars German sweet chocolate
4 tbsp. water
6 eggs, separated
8 tbsp. sugar
1 lg. angel food cake
Whipping cream

Break chocolate into small pieces and melt with water. Stir until smooth. Beat egg yolks with sugar until smooth; then add chocolate mixture and blend. Beat egg whites until stiff and fold in chocolate mixture. Cut large angel food cake into finger-sized strips. Line a large bowl with waxed paper. Outline bowl with cake. Stand cake up on sides and put layer of cake on bottom.

Cover the first cake layer with chocolate filling, then cake again, chocolate filling, the rest of the cake, and then the remainder of the filling. Place in refrigerator overnight.

To serve: Invert onto cake platter, remove paper and frost with whipped cream. Garnish with shaved chocolate, if desired.