3 pkg. lady fingers
4 tbsp. water
12 oz. semi sweet chocolate chips
8 eggs
1 c. butter
1 c. sifted powdered sugar
2 tsp. vanilla

Split lady fingers, layer on bottom and sides (baked side on outside) of springform pan. Eggs must be room temperature. Separate eggs. Put chocolate chips on top of double boiler. Melt them and add water. Keep stirring until melted. Cool this. Beat yolks until lemon color, very thick. In other bowl, put butter (room temperature) and beat until fluffy. Add sugar gradually and beat well. Spoon yolk mixture into butter mix. Spoon in cooled chocolate and vanilla. Set aside.

Put egg whites in bowl. This bowl and beaters must be clean and dry. Beat egg whites until real stiff. Fold into chocolate mixture (don't stir). Spoon half of mixture over lady fingers. Add another layer of lady fingers (split). Add rest of mixture. Chill overnight. When you remove from pan, dress with Cool Whip and grated Hershey almond bar.