Killer Fudge Cake - cooking recipe

Ingredients

36 ladyfingers, ie. soft and sponge like
6 bars German sweet chocolate squares
9 eggs, separated
10 1/2 teaspoons water
3 tablespoons confectioners' sugar, well heaping
1/2 teaspoon vanilla
1 pinch salt
whipped cream, garnish

Preparation

In a double boiler, steam chocolate squares, sugar and water, until melted.
Separate egg yolks and egg whites and place into separate bowls.
Add egg yolks, one at a time, to melted chocolate, whisking vigorously and constantly. Continue to steam and whisk, about 5 minutes until thicken. Allow to cool for several minutes. Add vanilla and whisk to combine.
Beat egg whites, with a pinch of salt, until stiff peaks form. Fold chocolate into egg whites.
In a medium sized spring form pan, line sides and bottom with halved or separated lady fingers. Pour half the chocolate mixture into the pan. Add another layer of lady fingers. Pour in the remaining chocolate. Chill until completely set; at least 3 hours, maybe longer, before removing sides of pan and serving. *A serrated knife may be handy here for slicing.
Garnish with whipped cream.