Line loaf pan with waxed paper.
Cover bottom and sides with thin slices of sponge cake (save enough slices to cover top).
Melt baking chocolate in top of double boiler; add skim milk and continue cooking and stirring until smooth and well blended.
Slightly beat the egg yolks; add sugar replacement and a small amount of chocolate mixture.
Stir to thoroughly mix and add to chocolate mixture in the double boiler.
Cook until thick and smooth, stirring constantly.
Remove from heat; while still hot, fold in stiffly beaten egg whites, brandy flavoring and salt.
Cool slightly.
Pour chocolate mixture into loaf pan lined with sponge cake.
Cover with a layer of the remaining cake slices.
Chill for at least 14 hours.
Turn out onto a serving plate.
Frost with nondairy topping.