4 sq. unsweetened chocolate
6 eggs, separated
1 1/2 c. unsalted butter
3/4 c. granulated sugar
1 1/2 c. sifted confectioner's sugar
1/2 tsp. salt
1 1/2 tsp. vanilla
1/3 c. milk
3 dozen ladyfingers, split
3/4 c. heavy cream, whipped
Shaved bitter chocolate

Melt chocolate squares in top of double boiler over hot water. Combine granulated sugar, milk and egg yolks. Add to chocolate mixture and cook until smooth. Cool! Cream butter well and add 3/4 cup confectioner's sugar; cream thoroughly. Add chocolate mixture and mix well. Beat egg whites with salt until stiff. Gradually beat in remaining 3/4 cup confectioner's sugar. Fold into chocolate mixture. Add vanilla.

Line a deep 9 inch spring form pan with the split ladyfingers (as a crust). Put in alternate layers of 1/3 each of ladyfingers and chocolate mixture. Chill overnight.

Garnish with chipped cream and shaved chocolate. Beautiful looking dessert! Serves 12.