1 (6 oz.) pkg. semi sweet chocolate
6 eggs, separated
1 1/2 tsp. vanilla
18 Lady Fingers
1 c. heavy cream
3 tbsp. chocolate syrup

Melt chocolate in the top of double boiler over hot water. Add egg yolks, one at a time, beating well after each one. Add vanilla and stir well. Whip egg whites until stiff, but not dry. Fold in chocolate mixture. Line a loaf with strip of waxed paper allowing it to extend over top edges of pan. Split Lady Fingers and place a layer on bottom and around sides of pan. Spoon in half chocolate mixture. Top with another layer of split Lady Fingers. Spoon in remaining chocolate mixture and top with remaining Lady Fingers. Chill as dessert several hours or until firm.

Just before serving, whip the cream. Fold in chocolate syrup, one tablespoon at a time. Lift dessert out of pan with the strips of waxed paper and put on serving plate. Remove paper. Frost dessert with whipped cream mixture.