20 lady fingers
1/2 lb. sweet cooking chocolate
3 eggs, separated
1 tsp. vanilla
1 c. whipping cream, divided

Line a straight sided loaf pan, 11x4x2 1/2 inches with wax paper, leaving overhang. Place 8 lady finger halves in a row in bottom of pan. Melt chocolate over hot water; remove from heat. Beat egg whites to soft peaks and fold in. Whip 1/2 cup cream and fold into chocolate-egg white mixture.

Spread 1/4 chocolate mixture on lady fingers in pan. Add another row of lady fingers; repeat process until there are 4 layers of chocolate mousse. Top with lady fingers. Cover cake with wax paper (or Saran Wrap). Chill several hours or overnight. Remove to cake dish; remove wax paper. Whip remaining whip cream and use to frost sides of the cake. Slice to serve. Yield: 8 servings. Can be decorated with chocolate shavings.