Chocolate Icebox Cake - cooking recipe

Ingredients

1 lb. semi-sweet chocolate
1 1/2 Tbsp. water
4 eggs, separated
2 Tbsp. sugar
1/2 c. chopped nuts
1 c. heavy cream, whipped
12 ladyfingers, split (can use sponge cake)

Preparation

Melt chocolate in top of double boiler over boiling water. Add water and blend. Remove from fire and add egg yolks, one at a time, beating vigorously after each addition until thoroughly blended.
Add sugar and nuts and mix well. Beat egg whites until stiff. Fold into chocolate mixture with whipped cream.
Line a 1 1/2-quart dish or bread loaf pan with ladyfingers.
Pour in mixture. Refrigerate 12 to 24 hours. Serve with additional whipped cream, if desired.
Serves 8 to 12.