1 pkg. German sweet chocolate (green & brown pkg.)
3 tbsp. water
4 egg yolks (the egg whites are used also)
2 tbsp. sugar
1 1/2 c. heavy cream
1 (2 layer) (Drake) sponge cake
2 pkgs. lady fingers

Line spring pan cake mold with one sponge layer on the bottom and lady fingers around the side of the spring form. Use the second layer, which you split crosswise (horizontally) into two parts, for the upper part of the cake.

In a double boiler, melt chocolate, add water and then cool. Add 4 egg yolks to chocolate mixture and sugar.

Beat 4 egg whites very stiff and dry and combine with 1 1/2 cups of heavy cream, well whipped.

Now combine chocolate and cream mixture together. Pour half of the mixture into the spring pan mold. Add half of the second layer of cake and lady fingers to fill in the spaces. Add the remainder of the filling and the other half of the sponge cake and lady fingers.

This cake should be made 24 hours before serving time. Before serving, cover top with whipped cream and pecans. Remove spring mold from the sides. Enjoy.