Butter an 8 inch springform pan and line the edge with lady fingers. Melt chocolate chips with butter and coool. Separate eggs; beat yolks with water, then slowly add to chocolate mixture. Beat egg white until stiff, but not dry. Then fold in whipped topping. Add 3/4 of this mixture to the chocolate mixture. Pour into pan, gently filling the center of the lady finger wall. Top with remaining egg white mixture. Chill until serving time.
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