Separate ladyfingers and line bottom and sides of 23 cm charlotte mold or bowl. Combine sugar and water in small saucepan. Bring to boil. Boil 2 minutes. Cool. Beat egg yolks in large bowl. Gradually beat in sugar syrup. Blend in melted chocolate. Fold in whipped cream. Turn into ladyfingerlined pan to within 3 cm of rim. Chill until set. When ready to serve, remove cake from mold. Fill top of cake with fruit, then brush fruit with melted apple jelly. Created by: Le Petit Four, Los Angeles (C) 1992 The Los Angeles Times