Instructions: In a small saucepan away from heat, stir together the water and gelatin. Allow the gelatin to soften for 5 minutes.

Stir the softened gelatin over low heat until the mixture liquefies, then stir in the sugar, heating and stirring until sugar and gelatin are completely dissolved (no grains can be seen in a metal spoon). Stir in the chocolate and coffee and continue to heat and stir until the chocolate is fully melted. Stir in the rum or brandy flavoring. Pour the mixture into a medium bowl and cool to room temperature (about 10 minutes), stirring occasionally.

Meanwhile, line a 1-quart souffle dish with plastic wrap, using pieces long enough that there is extra wrap folded back onto the outside of the dish. Line the side of the dish with ladyfinger halves, facing the cut sides in. Break remaining ladyfinger halves into smaller pieces.

When the chocolate mixture has begun to set, fold in the whipped topping and carefully spoon about a third of it into the prepared souffle dish or bowl. Top with a layer of ladyfinger pieces. Add another layer of the chocolate mixture, another layer of ladyfinger pieces and the final layer of chocolate mixture, smoothing over the top. Refrigerate at least 4 hours, then invert onto a serving plate, tugging slightly on the ends of the plastic wrap if necessary. Peel away plastic wrap.

Decorate, if desired, with a swirl of chocolate syrup.

NOTES : (From the paper)This recipe isnt downright low in fat, but its pretty light - certainly compared with a full-fledged version full of cream and egg yolks. A 1-quart souffle dish - a bowl with vertical sides - is necessary to make it look like the picture, but you could use a regular bowl with a capacity of no more than 4 cups, arranging the ladyfingers up the sides of the bowl like spokes of a wheel - or skipping them altogether. Line with plastic wrap in any case.

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