2 pkg. German sweet chocolate
3 tbsp. water
2 egg yolks, unbeaten
2 tbsp. powdered sugar
1 c. cream, whipped
2 egg whites, stiffly beaten
20 double lady fingers or 18 strips of sponge or angel food cake

Melt chocolate in top of double boiler. Add water and blend. Remove from boiling water, add egg yolks and beat vigorously until smooth. Add sugar and mix well. Fold in whipped cream, then stiffly beaten egg whites. Line bottom and sides of 8 inch square pan with separated lady fingers. Pour in chocolate mixture. Arrange remaining lady fingers on top. Chill 12-24 hours in refrigerator. Cut in squares to serve. Makes 8-9 servings.