Old-fashioned Chocolate Icebox Cake

Line a 4-by-8-inch loaf pan with plastic wrap. Make a layer of
ladyfingers with the flat side up in the bottom of the pan, covering
the entire bottom evenly. Whip the egg whites with a dash of salt,
until stiff. Set aside. Combine the chocolate, sugar, and water in
the top of a double boiler. When the chocolate is melted, add the egg
yolks and beat with an electric mixer (no need to wash beaters after
whipping the whites), beating at high speed, until mixture is light
and fluffy. Fold the egg whites into the chocolate mixture. Turn half
the mixture into the pan lines with ladyfingers. Top with another
layer of ladyfingers. Cover with remaining chocolate mixture and
still another layer of ladyfingers. Cover and chill 24 hours, until
set. Unmold onto serving platter and decorate with whipped cream.