Melt chocolate in top of double boiler with water and sugar until smooth. Let cool and add the beaten egg yolks. Beat egg whites until stiff and fold into chocolate mixture.

Line pan sides and bottom with ladyfingers. Pour in some of the chocolate mixture and then put in another layer of ladyfingers.

Alternate chocolate and ladyfingers. Put in refrigerator overnight.

After cake is out of pan whip another pint of whipping cream. Just before cream is finished add 1 to 2 tablespoons of powdered sugar and taste of vanilla.

Then ice cake. Make in a springform pan.