2. Whip cream - refrigerate.

3. Beat egg whites until stiff. Refrigerate.

4. Line bottom and sides of spring form pan with lady fingers; reserve some for middle.

5. When chocolate is melted and warm, beat egg yolks in large bowl.

6. Add 2-3 tablespoons of whites to chocolate then fold in rest of egg whites.

7. Fold in whipped cream.

8. Pour 1/2 mixture into pan - put lady fingers in then add rest.

9. If desired grate chocolate on top.

10. Refrigerate overnight or freeze and use whenever.