2 pkgs. lady fingers

Line 7 inch or 8 inch spring form pan on bottom and sides with lady fingers.

FILLING:

1/2 lb. Baker's German sweet chocolate
3 tbsp. 10X sugar
6 tbsp. water
4 eggs, separated
1/2 pt. heavy cream, whipped

Melt chocolate. Add water, sugar and beaten egg YOLKS. Cook slowly until thick, stirring constantly. Let cool, then fold in stiffly beaten egg whites. Pour into lady finger lined pan. When set, top with whipped cream. Refrigerate for a few hours or overnight.

NOTE: If using a 9 inch or 10 inch spring form pan, double the recipe.