1 tsp. butter
1 tbsp. 10x sugar
1 (3 oz.) pkg. lady fingers
1 (6 oz.) pkg. semi-sweet chocolate morsels (1 c.)
3 tbsp. water
4 eggs, separated
1/4 c. sugar
1 c. heavy cream, whipped
Chocolate leaves and shavings (opt.)

Butter sides and bottom of 8 inch springform pan. Sprinkle with confectioners' sugar. Swirl pan to coat evenly. Line sides of pan with separate lady fingers (rounded sides against pan). Combine chocolate morsels and water over hot (not boiling) water. Stir until smooth. Transfer to large bowl. Add egg yolks, one at a time, beating well after each. Set aside.

In a small bowl, beat egg whites until soft peaks form. Gradually add sugar, beat until stiff peaks form. Fold egg whites and whipped cream into chocolate mixture. Pour into lady finger pan. Freeze until firm, about 4 hours. Garnish with whipped cream, chocolate shavings and leaves.