Ladyfinger Cake

This is a very old recipe given to us by our dear friend and neighbor, Sue. Great dessert!

4 squares unsweetened chocolate
6 eggs, separated
3/4 cup sugar
1/3 cup milk
1/8 teaspoon salt
1 teaspoon vanilla
1 cup heavy cream
1 teaspoon confectioners sugar
3/4 lb. butter
1 cup sifted confectioners sugar
30 ladyfingers
1 teaspoon instant coffee

Melt chocolate on top of double boiler. Beat egg yolks until lemon colored. Gradually beat in sugar until smooth and thick. Beat in milk. Add egg mixture to chocolate. Cook over hot water until blended (5-10 minutes). Put in large bowl and cool 30 minutes. Beat egg whites and salt until stiff. Beat in 1/2 cup confectioners sugar (1 tablespoon at a time). Cream butter and beat in rest of confectioners sugar. Add to chocolate and stir to blend. Gently fold in whites and vanilla. Line bottom and sides of spring form pan with ladyfingers. Pour in 1/3 of mixture and spread to edges. Add another layer of ladyfingers and 1/3 of mixture, continue ending with ladyfingers. Refrigerate overnight and freeze. Day of usage: thaw 6-8 hours in refrigerator. Remove from pan. Whip cream, coffee, and sugar and spread over top.