Melt unsweetened chocolate and add 1-1/2 cups of water. Stir until smooth. Dissolve gelatin in 1/4 cup cold water. Add to chocolate and stir until dissolved. Cool. Beat egg yolks until thick. Stir in chocolate mixture. Beat egg whites until foamy. Gradually add sugar and beat until stiff. Fold into chocolate mixture. Pour this on cake which has been cut into one inch cubes. ( I tear my cake apart - I think it is faster and better) Fold until cake absorbs mixture. Pour into a 9 inch spring form pan and refrigerate until set. Just before serving unmold and frost with heavy cream whipped stiff into which has been folded the chocolate syrup. Sprinkle with shaved chocolate. Delicious. Note: you can use cool whip and use your judgment about amount of chocolate. Some syrups are thicker and better than others. It takes a big bowl to mix cake pieces and chocolate mixture together. Keep refrigerated.