4 (3 oz.) pkgs. ladyfingers, split lengthwise
3 (6 oz.) pkgs. semi-sweet chocolate pieces
1 c. granulated sugar
1 tsp. vanilla extract
8 eggs, separated
Confectioners' sugar

1. Line side and bottom of 9 inch springform pan with ladyfingers, split side in, set aside.

2. In a medium saucepan combine chocolate, granulated sugar, and 1/2 cup of water. Over low heat, stir constantly until chocolate is melted and sugar is dissolved. Remove from heat. Add vanilla and stir with wooden spoon until smooth. Set aside and let cool slightly.

3. In a large bowl, with beater at medium speed, beat egg yolks slightly. Gradually add chocolate mix, beating constantly until it thickens.

4. With clean beaters, beat egg whites stiff. With rubber scraper, using an under and over motion, gently fold egg whites into chocolate mixture just until combined.

5. Spread 1/4 of chocolate mixture over ladyfingers in pan. Cover with a layer of ladyfingers. Repeat 3 times.

6. Refrigerate until firm - 4 hours or overnight.

7. Gently remove side of pan. Place cake (still bottom of pan) on serving plate. Sprinkle liberally with confectioners' sugar. Serves 14.