8 squares unsweetened chocolate
1 c. sugar
Pinch salt
1/2 c. hot water
2 tbsp. cold water
3 dozen lady fingers
2 tsp. gelatin
8 egg yolks
2 tsp. vanilla
8 egg whites, stiffly beaten
1 c. whipped cream
1/2 c. finely chopped walnuts (optional)

Melt chocolate in top of double boiler. Add sugar, salt and hot water, stirring until sugar dissolves and mixture is blended. Add cold water to gelatin and mix. Add to hot chocolate mixture and stir until gelatin is dissolved, then cook until mixture is smooth and well thickened. Remove from boiling water; add egg yolks, one at a time, beating well after each. Place over boiling water and cook 2 minutes, stirring constantly. Add vanilla and cool. Fold into egg whites. Chill. Fold in whipped cream.

Line bottom and sides of mold with waxed paper. (Use spring form and this is not necessary.) Arrange lady fingers on bottom and sides of mold. Add layer of chocolate mixture, then arrange lady fingers, then chocolate mixture, ending with chocolate mixture. Cut off lady fingers around side of mold. Chill 12 to 24 hours. If desired, add 1/2 cup finely cut walnuts to chocolate mixture before turning into mold. Unmold. Top with more whipped cream and shaved chocolate for decoration. May be prepared several days ahead. Serves 12.