|German sweet chocolate bar||8 Ounce (2 bars, 4 oz. each)|
|Eggs||5 , separated|
|Lady fingers||3 Ounce (12 nos.)|
|Heavy cream||1 Cup (16 tbs)|
1 Line a 1 qt bowl or mold with waxed paper.
2 In top of double boiler, melt the chocolate over boiling water.
3 In a bowl, beat egg yolks well.
4 Add vanilla and yolks to the chocolate, beating well.
5 In another bowl, beat egg whites until stiff.
6 Carefully fold into the chocolate mixture.
7 Into bottom of the prepared mold, pour a little chocolate mixture.
8 Line the sides of bowl with lady finger halves, pushing ends into filling to keep upright.
9 Add a layer of lady fingers and then the remaining filling.
10 Top with lady fingers.
11 Refrigerate for 12 to 24 hours.
12 Carefully unmold on a serving dish, removing the paper.
13 Cut the cake into pieces before adding whipped cream. (Dip knife into hot water before cutting each slice.)
14 Whip the cream and add frills with cake decorator or spread cream over the cake; sprinkle with grated chocolate and serve.