4 pkgs. lady fingers
18 oz. Baker's chocolate
1 c. granulated sugar
1 tsp. vanilla extract
8 eggs, separated
1/2 c. water

Line bottom and sides of springform pan with lady fingers; set aside.

In a saucepan, over low heat, melt chocolate, sugar and 1/2 cup water. When sugar is dissolved, remove from heat. Add vanilla extract. Beat with wooden spoon until smooth then cool.

In large bowl, medium speed, beat egg whites slightly. Gradually add chocolate mixture, beating constantly. Beat until thick. Clean beaters, beat egg whites until stiff peaked.

Combine egg with chocolate with rubber spatula (over-under motion). Spread 1/2 mixture over lady fingers. Cover with another layer of lady fingers. Repeat. End with chocolate on top. Refrigerate overnight. Remove sides of pan. Place on cake plate. Serve.