4 eggs
1 c. confectioners' sugar
1/2 c. cold water
1 env. plain gelatin
3 sq. melted chocolate
1/2 c. boiling water
1/2 tsp. salt
1 1/2 tsp. vanilla
1 c. heavy cream
1 (2 layer) pkg. sponge cake or 2 pkg. lady fingers
Cherries

Line a 9 x 13 inch pan with wax paper. Beat egg whites and set aside.

Dissolve gelatin in cold water. Melt chocolate. Beat egg yolks until creamy and add 1 cup confectioners' sugar. Beat until smooth. Add chocolate and salt. Add boiling water to gelatin mixture. Then add to chocolate mixture. Add vanilla and fold in egg whites.

Pour 1/2 batter in pan. Break sponge cake into little pieces into pan and cover with remaining batter. Cover and refrigerate 5-6 hours. Invert on plate. Spread whipped cream all over and garnish with cherries.