4 oz. semi-sweet bar chocolate
1 tbsp. butter
4 eggs, separated
1 pt. heavy cream
2 pkg. lady fingers
2 sponge cake layers
2/3 c. sugar

Melt chocolate in butter. Beat 4 egg yolks, add chocolate and continue to beat. Whip 1/2 pint of cream and egg mixture. Beat 4 egg whites stiff and add sugar gradually. Slowly add to cream mixture. Split cake layers through middle, making 4 layers.

Put one layer on bottom of a springform pan. Line sides with split lady fingers. Alternate layers of chocolate mixture and cake layers. End with one cake layer and cover with whipped cream. Depending on the depth of your pan, you may use 3 or 4 cake layers. Make the day before and refrigerate overnight.