Chocolate Ice Box Cake

Ingredients

30 Lady Fingers

4 eggs, separated

3 Tablespoons water

1/2 pint whipped cream

1/2 pound sweet chocolate

3 Tablespoons sugar

Process

 "Line sides and bottom of mould with lady fingers. For the chocolate filling, melt chocolate in a double boiler. Add sugar and water with yolks of eggs well beaten. Cook slowly until thick and smooth, stirring constantly. When cool, add stiffly beaten egg whites. Cover lady fingers with the chocolate layer setting on top of this and other layer of lady fingers. Place in icebox for 12 hours or more and when ready to serve, remove to a cake platter and cover with whipped cream, 1/4 cup powdered sugar and 1/2 teaspoon vanilla. If desired, decorate with pistachios and candied cherries. "