Chocolate Rum Torte - cooking recipe

Ingredients

1 large angel food cake
1/2 c. rum
2 tsp. vanilla
2 Tbsp. sugar
24 oz. chocolate chips
6 eggs
1 1/2 to 2 pt. heavy cream
1/4 c. toasted, sliced almonds

Preparation

Tear cake into small pieces and toss with rum.
Melt chocolate over low heat or in double boiler.
Turn chocolate into bowl and add eggs one at a time, using medium speed on mixer.
Beat in vanilla.
In separate bowl, beat 1 pint heavy cream until frothy. Add sugar and beat to soft peaks.
Fold chocolate mixture into cream.
Layer chocolate mixture and cake into a well-greased 10-inch tube pan.
Refrigerate until firm.
Turn out onto serving platter and frost with remaining cream which has been whipped. Garnish with the almonds.
Freeze at least 30 minutes (longer, if desired) covered with plastic wrap.