Chocolate Coronet                                                 

¾ cup granulated sugar 

½ teaspoon salt

2 teaspoons vanilla extract

3 eggs separated

3 packages (4 ounces each) sweet baking chocolate, melted and cooled

2 cups heavy whipping cream, whipped

½ cup semisweet chocolate chips, melted and cooled

 Arrange ladyfingers around the inside rim of 9” springform pan 3” high.  Put remaining ladyfingers on bottom of pan.  Combine next four ingredients.  Beat until well blended and smooth.  Add egg yolks and beat until smooth.  Blend in sweet chocolate.  Beat egg whites until stiff and fold in with whipped cream.  Pour into pan and chill until firm.  Remove rim.  With back of spoon, make slight indentations on top.  Add 3 to 4 tablespoons warm water (or heavy cream) to melted semisweet chocolate and stir until smooth.  Pour on top of cake and sprinkle with coconut (optional).  Brush ladyfingers with confectioners’ sugar.  Makes 14 to 16 servings.