3 squares unsweetened chocolate
2 oz. German sweet chocolate
5 egg yolks
3/4 c. sugar
1/2 tsp. vanilla
4 egg whites
1 1/4 c. heavy cream, beaten stiff
2 tsp. Kahlua (opt.)

Melt the 2 chocolates in microwave and cool. Beat egg yolks with 1/2 cup of the sugar until light and thick. Beat in cool chocolate. Stir in vanilla. Beat egg whites until foamy white and doubled in volume in a large bowl. Add remaining 1/4 cup sugar slowly. Beat about 1/4 cup of meringue in chocolate mixture.

Fold in beaten cream with Kahlua and remaining meringue until no streaks of white remain. Spoon into 2 quart mold or 12 serving dishes. Refrigerate at least 2 hours (can be overnight).