2 pkg. lady fingers (24)
1/4 c. rum
1 lb. semi-sweet chocolate
3 tbsp. instant coffee
1/2 c. boiling water
6 egg yolks
1/2 c. sugar
6 egg whites
1 1/2 c. heavy cream, whipped
1 c. additional heavy cream for top of cake, whipped

Split lady fingers, do not separate. Brush flat side with rum and line in a 9 inch springform pan with rounded sides against pan. Separate rest of lady fingers and line bottom of pan. Melt chocolate in double boiler. Dissolve coffee in boiling water. Beat eggs in small bowl until foamy; beat in sugar gradually until yolks are thick. Reduce speed. Beat in vanilla and melted chocolate and coffee. Wash beaters. Now beat egg whites until stiff; stir in 1 cup of egg whites to lighten. Fold chocolate mixture into remaining egg whites. Fold in whipped cream. Pour into pan. Freeze at least 6 hours. Garnish top of cake with additional 1 cup of whipped cream. Keeps one month in freeze. 12-16 servings.