Ingredients:
Instructions:
Melt 3 1/2 bars of chocolate, sugar and water in a double boiler. Cool for 2 minutes. Seperate the eggs, then beat the whites. Mix the chocolate with the yolks, then fold in the whites. Grease a 10-inch springform pan. Line the sides and bottom of the pan with split ladyfingers. Pour some chocolate mixture, then another layer of ladyfingers, chocolate, ladyfingers, ending with chocolate on top (3 layers total). Cover with foil and refrigerate. Before serving, frost with real whipped cream. Shave remaining chocolate and sprinkle on top.