Ingredients
2 pkg. (3 oz. each) ladyfingers (24), split
8 oz. sweet cooking chocolate
1/4 cup water
1/4 cup sugar
4 eggs, separated
1 tsp. vanilla
1 cup heavy cream, whipped
Chocolate Glaze

Directions
Line the bottom and sides of a 9x5x3-inch loaf pan with waxed paper, letting the paper extend above the rim. Then line the bottom and sides with ladyfingers, rounded sides against the pan and as close together as possible. Set aside.

In a heavy saucepan, stir the chocolate and water over low heat until the chocolate has melted and is smooth. Remove from heat. Stir in the sugar and well beaten egg yolks. Stir constantly over low heat until the mixture is thick, smooth and shiny, about 3 to 5 minutes. Stir in the vanilla then allow the mixture to cool.

In large bowl of an electric mixer, beat the egg whites until stiff. Fold the chocolate mixture into the egg whites until well blended, then fold in the whipped cream. Layer filling and the remaining ladyfingers in the ladyfinger lined pan, starting and ending with the filling. Chill cake for 24 hours or until firm.

To remove the cake from the pan, firmly grasp the extended waxed paper and lift cake out. Peel the paper away from the sides and carefully insert 2 wide spatulas between the bottom paper and cake and lift the cake to a serving platter. Drizzle with Chocolate Glaze. Makes 8 to 10 servings.

Chocolate Glaze: In a small heavy saucepan stir 2 squares of semi-sweet chocolate and 3 tablespoons of water over low heat until melted and smooth. Cool.