|Eggs||3 , separated|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Unsweetened chocolate squares||2 (Baker's)|
Beat egg yolks in small bowl; set aside.
Combine Ms cup sugar, the gelatin and salt in saucepan.
Stir in milk; add chocolate.
Cook and stir over low heat until chocolate is melted and mixture is smooth.
Blend a small amount of hot mixture into egg yolks; stir into remaining hot mixture.
Continue to cook and stir 3 minutes longer.
Stir in vanilla and chill until slightly thickened.
Beat egg whites until foamy throughout.
Gradually add 1/3 cup sugar and continue beating until mixture forms stiff peaks.
Fold in chocolate mixture, blending well.
Spoon into 4-cup mold or individual molds.
Chill until firm, about 3 hours.
Garnish with sweetened whipped cream, if desired.