Ready in 45 minutes
This recipe has been passed down for so long I don't know where it started. I've been making it for at least 30 years. It's time consuming but well worth it and beautiful too. Hands down, my kids' absolute favorite!
Divide eggs. In mixer beat egg yolks until lemon yellow. With mixer running add 1 TB sugar at a time. Beat each TB for about two minutes on high. Mixing time is important to avoid grainy texture. Melt chocolate according to stovetop or microwave directions on box. Add vanilla to chocolate. Add chocolate to egg yolk mixture by hand. In separate mixing bowl, whip egg whites stiff. Fold whites into chocolate mixture using a big mixing spoon, one scoop at a time. When finished mixture should be airy. You will actually see some air bubbles when folding.
Grease springform pan with butter lightly, sides and bottom. Line sides of springform with lady fingers, then the bottom. Pour half of the chocolate mixture in pan. Add another layer of lady fingers in middle. Pour remaining mixture in pan. Should almost reach the top. Cover and put in refrigerator overnight to set. When ready to serve, top with whipped cream. Enjoy!
Note: Just as good if you use canned whipping cream on top (and easier).
Important: Make sure the egg yolks turn lemon yellow in color or the mix will fall flat, not be airy and won't set right.