---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Chocolate
       Yield: 6 servings
       4    Squares semisweet chocolate
       2 ts Instant coffee
       1 tb Gelatine
       1 tb Water
     1/2 c  Sugar
     1/4 ts Salt
     1/4 c  Water
       1 ts Vanilla
       5    Eggs, separated
      18    Ladyfingers or spongecake
   The mingling of chocolate and coffee . . . now and then a ladyfinger! This
   dessert’s a mark of gracious hospitality.
   Melt chocolate in heavy saucepan over very low heat. Add instant coffee and
   stir until dissolved. Soften gelatine in 1 tablespoon water. Combine sugar,
   salt, and water; boil for 1 minute, and cool to lukewarm. Stir in melted
   chocolate, vanilla, and softened gelatine. Beat egg yolks until very thick
   and lemon-colored. (At least 5 minutes). Blend into chocolate mixture. Beat
   egg whites until stiff and fold into chocolate mixture.
   Lay split ladyfingers or spongecake strips in bottom of well-oiled 9- by 5-
   by 3-inch loaf pan. Spoon in about 1 cup of chocolate mixture. Line sides
   of pan with split ladyfingers or spongccake strips, anchoring the ends in
   the filling. Fill the mold with alternate layers of chocolate filling and
   ladyfingers, ending with ladyfingers. Chill for at least 24 hours. Unmold
   on chilled plate. Serve at once. Makes 6 to 8 servings.