First Part:

2 squares unsweetened chocolate or 1 cup ground chocolate.

1/2 cup sugar.

1/4 cup cold water.

4 eggs yolked, beaten.

Second Part:

1/2 cup unsalted butter.

1 cup powdered sugar, sifted.

4 egg whites stiffly beaten.

1/2 cup finely chopped walnuts.

1 teaspoon vanilla.

1/2 lb. lady fingers.

Put unsweetened chocolate in the upper part of a double boiler; set over hot water to melt. When melted add sugar, water and beaten yolks. Cook until very thick, stirring occasionally. Ground chocolate needs no melting. Set aside until thoroughly chilled then prepare second part. Cream the butter until waxy; gradually add sugar, beat until creamy, then add vanilla and chopped nuts. Combine first and second mixtures and when thoroughly mixed fold in the stiffly beaten egg whites. It is necessary to have a pan with a removable rim called a spring form. Cover the bottom of the pan with split lady fingers, then place split lady fingers close together all around the sides of the pan. If pan is slightly buttered the lady fingers can be pressed firmly to the pan, the bottom layer of lady fingers will help keep those on the sides in place. Pour in the chocolate mixture, cover top closely with lady fingers and set the cake in a cool place for at least 12 hours before serving. It will become firm enough to slice. Before serving carefully remove rim of pan and cover the top with whipped cream. Decorate with cream pressed through a pastry bag or with walnut meats or cherries.

This makes an unusually attractive dessert and will serve 12 persons.