4 oz. (4 sq.) unsweetened chocolate
3/4 c. granulated sugar
1/3 c. milk
6 eggs, separated
1 1/2 c. unsalted butter
1 1/2 c. confectioners' sugar
1/8 tsp. salt
1 1/2 tsp. vanilla
3 doz. ladyfingers, split
1 c. heavy cream, whipped
Shaved, unsweetened chocolate

Melt chocolate squares in top of double boiler over hot water. Mix granulated sugar, milk and egg yolks. Add to chocolate and cook until smooth and thickened, stirring constantly. Cool. Cream butter well. Add 3/4 cup confectioners' sugar and cream thoroughly. Add chocolate mixture and beat well. Beat egg whites with salt until stiff; gradually beat in remaining 3/4 cup confectioners' sugar. Fold into chocolate mixture. Add vanilla. Line bottom and sides of deep 9 inch springform pan with split ladyfingers. Put in alternate layers of one-third of mixture and remaining ladyfingers. Chill overnight. Remove to cake plate. Garnish with unsweetened whipped cream and shaved chocolate.