Chocolate Chiffon Mold

Directions

1. 1
   Soak gelatin in cold water.
2. 2
   Beat egg yolks until light, add cocoa, salt, and milk; beat until smooth.
3. 3
   Turn into the top of a double boiler.
4. 4
   Cook over simmering water stirring constantly until thick and smooth.
5. 5
   Remove from heat.
6. 6
   Add vinilla, chocolate extract and artificial sweetener; mix well.
7. 7
   Add chocolate mixture to gelatin and stir until gelatin is completely dissolved.
8. 8
   Chill in refrigerator, stirring occasionally until mixture sets to the consistency of unbeaten egg whites.
9. 9
   Meanwhile split lady fingers.
10. 10
    Place halves upright ( flat side in) around outer sides of a 4-cup mold.
11. 11
    When chocolate mixture is partially thickened, beat egg whites and cream of tartar until stiff.
12. 12
    Fold into chocolate mixture; blend thoroughly.
13. 13
    Carefully spoon into mold.
14. 14
    Cover with clear plastic wrap.
15. 15
    Chill for 3 to 4 hours or until set.
16. 16
    Unmold onto a serving plate as you would any gelatin mixture.
17. 17
    To serve, cut into six slices.