9 inch spring pan
2 pkg. lady fingers
2 (8 oz.) pkg. semi-sweet chocolate
2 pts. whipping cream
3 tbsp. instant coffee
1/2 c. boiling water
1/2 c. sugar
6 egg whites
6 egg yolks
1 tsp. vanilla

Melt chocolate squares. Beat at medium speed yolks and sugar. Add vanilla and 3 tablespoons instant coffee dissolved in boiling water. Add melted chocolate and mix in beaten egg yolks. Beat egg whites until stiff; fold into mixture. Beat 1 pint whipping cream fold in mixture. Line pan with lady fingers outside of pan and bottom. Sprinkle 1/3 cup rum on lady fingers (optional). Pour mixture in pan. Freeze for 2-3 hours or overnight. Remove from pan when ready whip 2nd pint of cream; top cake. Garnish with shaved chocolate.