Categories: Cakes, Chocolate 
      Yield: 6 servings 
  
      3 pk Ladyfingers 
    1/2 c  Dark rum 
  1 1/2 lb Butter (no substitutes) 
     27 oz Semisweet chocolate chips 
     12    Eggs 
  2 1/2 c  Heavy cream 
    1/4 c  Sugar 
      1 ts Vanilla 
      2 tb Vegetable oil 
  
  From: John Totels, 25 May 89 00:13:00 
   
  Here's a recipe I recently obtained from a friend who in turn received it 
  from a friend ....  This recipe can be made a week or so in advance, or so 
  I'm told.  It's more like a mousse than a cake, but it is indecently rich! 
   
  Preparation: Paint outside of the ladyfingers with rum, and place flat side 
  down, around the sides and on the bottom of a 10 in. springform pan. Melt 
  butter in medium pan; remove from heat and add 24 oz. of the chocolate 
  bits.  Stir until melted; cool slightly. Beat the egg yokes into the 
  mixture one at a time until all are incorporated into the chocolate. Beat 
  the egg whites until they form stiff, not dry, peaks. Fold the whites into 
  the chocolate mixture, and pour into the lined springform pan. Chill for at 
  least 6 hours. 
   
  Whip the cream until thickened and add the sugar and vanilla. Continue 
  whipping until very stiff.  Turn the cake onto a serving platter, removing 
  the pan sides and bottom (the lady fingers will now be on top). Spread a 
  layer of whipped cream over the entire cake, then pipe the rest of the 
  whipped decoratively however you wish around the cake - be imaginative! 
  Melt the remaining chocolate chips with the oil in a double boiler. Cool 
  completely.  Dribble the sauce down the sides of the cake. Garnish with 
  stemmed candied cherries. Store in the refrigerator. 
   
  Should make about 16 servings, or 8 - depending.... 
   
  Note: If the cake is going to be displayed for any length of time, you may 
  wish to use stabalized cream, and add 1 teaspoon of dissolved gelatin to 
  the cake mixture. 
   
  One more note: I don't know to whom the credit goes for this "slightly" 
  fattening recipe, and I apologize for that.  But I am passing it on to 
  those of you who are in good health.  If you are not in good health, you 
  use this recipe at your own risk - 12 eggs, 2-1/2 cups of cream, 27 oz. of 
  chocolate, 1-1/2 lb. of butter (no substitutes) - there ought to be a law! 
  Thanks for listening.