2 doz. ladyfingers, split
6 eggs, beaten separately
2 cakes German sweet chocolate (1/2 lb.)
1 tbsp. sugar

Melt chocolate with 1 tablespoon water in a double boiler. Beat yolks of eggs well, 1 tablespoon sugar and melted chocolate; fold in egg whites which have been whipped. Line 7/9 dish with wax paper. Put ladyfingers on bottom and pour mixture over first layer of ladyfingers; cover with another layer of ladyfingers and the rest of the chocolate mixture. Put in the refrigerator overnight. Cover the top with Saran Wrap. Serve with whipped cream.