Ingredients
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18 oz. semi-sweet chocolate chips
1/4 c. sugar
3 Tbsp. water
5 eggs, separated
1 3/4 c. whipping cream, whipped
1 angel food cake, cut up
1/2 c. whipping cream, whipped
grated chocolate
Preparation
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Combine chips, sugar and water in a double boiler.
Cook until melted.
Beat egg yolk for 1 minute; add to chocolate mixture and beat 3 minutes more.
Transfer to a large bowl.
Beat egg whites until stiff.
Fold egg whites into chocolate mixture.
Fold in 1 3/4 cups whipped cream.
Layer bottom of a 10-inch spring-form pan with cake.
Spread half the chocolate filling on cake layer. Repeat layers.
Refrigerate overnight.
Before serving, top cake with whipped cream and grated chocolate.
Makes 12 servings.
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