Angel Food Deluxe - cooking recipe

Ingredients

1 angel food cake, cut into 1-inch cubes
4 squares baking chocolate
1 1/2 c. hot water
2 Tbsp. Knox gelatine (dissolved in 1/4 c. cold water)
6 egg yolks
6 egg whites, beaten with 2/3 c. sugar

Preparation

Melt chocolate in hot water until smooth and thick.
Add gelatine dissolved in cold water to the hot chocolate mixture.
Stir until dissolved.
Let cool.
Beat egg yolks and add to the cooled chocolate mixture.
Beat egg whites, add sugar gradually and beat until thick and smooth.
Fold into chocolate mixture gently. Combine cake cubes into chocolate mixture, stirring gently and mix well.
Pour into 9 x 13-inch pan or spring-form.
Keep in refrigerator 24 hours before serving.
Serve with whipped cream or Cool Whip.