Lady Fingers
8 oz. semi sweet chocolate
1 1/2 T. water
4 large eggs, separated
2 T. confectioners sugar
1/2 c. finely chopped nuts
1 c. heavy cream

1. Line a 9" spring form pan with lady fingers
2. Melt the chocolate and water in a double boiler
3. Remove chocolate from heat and add egg yolks, beating rapidly
4. Add the sugar and nuts and beat well
5. Beat the egg whites and the heavy cream
6. Fold together the two mixtures
7. Pour half the mixture into the spring form pan
8. Place a layer of lady fingers over the chocolate mixture
9. Pour in the remaining mixture
10. Refrigerate for a minimum of 3 hours
11. Top with whipped cream
12. Unmold before serving

Note: Because of salmonella, pasteurized eggs should be used