Instructions

1. Place the chocolate, powdered sugar and water in top of double boiler.
2. When chocolate is melted and mixture is smooth, add 4 egg yolks slightly beaten, stir, cool and fold in 4 egg whites beaten stiff.
3. Split Lady fingers, if double, place in a layer in brick mold lined with oiled paper, cover with chocolate mixture, put in another layer of the lady fingers, and chocolate, and continue until mixture is used.
4. Let stand 24 hours in refrigerator, but not in chilling unit.
5. Turn out on platter, and decorate with Whipped cream.

©