Soften gelatin in 1/4 cup cold water. Melt chocolate in 1/2 cup water over low heat, stirring constantly. Remove from heat; add softened gelatin; stir to dissolve. Beat egg yolks till thick and lemon-colored; gradually beat in the 1/2 cup sugar. Add vanilla and salt. Gradually stir in chocolate mixture; stir till smooth. Beat egg whites and cream of tartar to soft peaks. Gradually add the 1/4 cup sugar, beating to stiff peaks. Fold into chocolate mixture. Fold in whipped cream. Line bottom and sides of 9-inch springform pan with split ladyfingers, cutting off ends that stand around sides. Fill with half the chocolate mixture. Add another layer of split ladyfingers. Add remaining chocolate mixture. Sprinkle toasted slivered almonds atop, if desired. Chill 8 hours or overnight. Remove sides. Makes 12 to 16 servings. |