Chocolate Refrigerated Cake
|Egg whites||4 , beaten until stiff|
|Egg yolks||4 , well beaten|
|Unsweetened chocolate squares||2 , melted|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Butter||1 Cup (16 tbs)|
|Icing sugar||2 Cup (32 tbs)|
Beat egg yolks.
Boil sugar and water for 5 minutes.
Add the melted chocolate; pour mixture slowly over the beaten egg yolks.
Cream butter and add icing sugar.
Combine with the chocolate mixture and beat until light.
Fold in stiff egg whites and add vanilla.
Line sides and bottom of mould with waxed paper and ladyfingers; add mixture.
Let stand in refrigerator for 24 hours.
Turn out and decorate with whipped cream.