6 eggs, separated
1 c. sugar, divided
9 oz. butter (1 c. and 1 oz.)
9 oz. chocolate chips, melted
1/4 c. brandy (any desired flavor)
4 tbsp. bread crumbs

Beat whites with 3/4 cup sugar. Cream 1/4 cup sugar with butter. Add yolks. Add cooled chocolate and brandy. Fold in whites. Divide mixture in half and refrigerate one half. To the other half add bread crumbs and pour into 9 inch springform pan. Bake at 350 degrees for 20-25 minutes. Cool cake. Spread refrigerated half of cream on top.

TOPPING:

1 (8 oz.) container pareve whipping cream
1/3 c. confectioners' sugar
1 tsp. vanilla

Beat topping ingredients together until stiff.

Put topping onto cake. Top with grated chocolate. Carefully remove sides of pan when ready to serve.