Whip the cream. Before it stiffens, while it is still the consistency of buttermilk, add the confectioners’ sugar a little at a time and continue whipping.
When all the sugar has been incorporated, and you have whipped the cream until it is stiff enough to form peaks, add the grated chocolate, mixing it in thoroughly.
Beat the egg whites. When they are stiff fold them into the cream and chocolate mixture.
Line the loaf pan with wax paper, and pour the mixture into the pan. Place in the freezer overnight. To serve, unmold it over a flat platter and slice it, as though it were meat loaf, into individual portions.