Reserve 2 squares of chocolate and melt the rest
with sugar and lime cordial in a bowl over pan of
hot water.
Meanwhile, slice sponge cake thinly and use some
slices to line a 6-cup (1.5 L) bowl or pudding
basin. Fill in gaps with pieces of cake cut to fit.
When
chocolate has melted, let it cool slightly and then
beat in egg yolks. Whisk egg whites until stiff. In
a separate bowl, whisk half the cream until it forms
firm peaks. Blend chocolate with whipped cream, then
fold in beaten egg whites.
Spoon some chocolate mixture into the bowl so that
cake on the bottom is well covered. Arrange a layer
of cake on top, again filling gaps, and coat it with
a little of the chocolate. Repeat process, ending
with sponge cake, until all chocolate has been used
up.
Place a plate, the same size as top of bowl, on top.
press it down with weights and leave pudding in
refrigerator for a day.
Whip
remaining cream. Ease a knife down sides of bowl and
turn pudding out on a serving plate. Spread whipped
cream over pudding. Grate reserved chocolate and
sprinkle it over the top.
