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.