Chocolate Charlotte Russe

Line sides and bottom of a 9-inch springform pan with ladyfingers. If necessary, trim one end so the scalloped end just reaches top of pan. Melt chocolate in double boiler over hot, not boiling, water. Combine sugar, milk and egg yolks and add to chocolate. Cook over medium heat, stirring constantly, until mixture is smooth and thick. Cool. Cream butter with ¾ cup of the powdered sugar. Stir into chocolate mixture and beat well. Add vanilla. Beat egg whites and salt until stiff. Gradually beat in remaining powdered sugar. Fold gently into chocolate mixture. Spoon into prepared pan and chill. Remove sides of pan and garnish with dollops of whipped cream and shaved chocolate before serving. This dessert can be frozen before adding the whipped cream. Serves 12.