2 sq. unsweetened chocolate
1/2 c. sugar
1/4 c. water
4 eggs, separated
1 c. powdered sugar
1 c. (2 sticks) butter, no butter
1 1/2 pkg. (18 double) lady fingers (Seessel's preferred)
1/2 pt. whipping cream

Melt chocolate in a double boiler. Add to sugar, water and beaten egg yolks. Cook until thick and smooth. Cool. Cream together powdered sugar and butter. Add chocolate mixture and fold in stiffly beaten egg whites. Spread 1 layer of 1/2 of the mixture over split lady fingers lining a greased tube pan. Top with lady fingers, then remaining chocolate. Chill in refrigerator, covered with wax paper overnight (8 hours). Unmold and top with whipped cream. This is delicious and very rich! Serves 10-12.