3 (1 oz. ea.) squares Baker's Unsweetened Chocolate
1/2 cup sugar
Dash of salt
1/4 cup hot water
1 tablespoon cold water
1 1/2 teaspoons granulated gelatin
4 egg yolks
1 teaspoon vanilla
4 egg whites, stiffly beaten
1/2 cup cream, whipped
slices of pound cake to line bowl

Melt chocolate in top of double boiler or in microwave. Add sugar, salt, and hot water, stirring until sugar is dissolved 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 thoroughly after each. Place over boiling water and cook for 2 minutes, stirring constantly. Add vanilla; cool. Fold into egg whites. Refrigerate. Fold in whipped cream. Line bottom and sides of mold with waxed paper. Arrange thin slices of pound cake on bottom and sides of mold.

Add thin layer of thickened chocolate mixture, then arrange pound cake slices and chocolate mixture in alternate layers, topping with chocolate mixture. Cut off excess pound cake around sides of mold and arrange cut pieces on chocolate mixture. Refrigerate for 12 to 24 hours. Unmold just before serving.

If desired, 1/2 cup finely cut walnuts may be added to chocolate mixture before turning into mold. Toast nuts lightly by heating and stirring with a little butter or oil in a hot skillet.

Serves 8.