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Submitted by: Caroline Schiller from Bayport, NY
Originally shared on the web 03/22/2011

18 to 24 ladyfingers, split and divided
2 1-oz. sqs. unsweetened baking chocolate
1/2 c. sugar
1/4 c. water
4 pasteurized eggs, separated
1 c. butter, softened
2-1/4 c. powdered sugar
1/2 t. vanilla extract
Garnish: whipped cream, chopped nuts

Line the bottom and sides of an ungreased 9" round springform pan with split ladyfingers, trimming off the bottoms to make ladyfingers stand. Set aside. In a double boiler over medium heat, cook and stir chocolate, sugar and water until chocolate is melted and smooth. In a separate bowl, beat egg yolks and gradually add to chocolate mixture, stirring constantly until smooth. Cool. Blend together butter, powdered sugar and vanilla; mix well. Add chocolate mixture; stir well and set aside. With an electric mixer on high speed, beat egg whites until stiff peaks form; fold into chocolate mixture. Spoon mixture into lined pan. Arrange any remaining ladyfingers on top. Garnish with whipped cream and chopped nuts. Refrigerate until serving time. To serve, remove outer ring of springform pan. Makes 12 servings.