Cake: Preheat oven to 350\u00b0.<
Melt chocolate.
Beat yolks with water and sugar.
Add chocolate and cook until a custard consistency, then cool.
Add vanilla and beaten egg whites.
Break up an angel food cake in large bite size pieces.
Place a layer on bottom of large cake pan, then a layer of chocolate mixture, then another layer of cake and chocolate.
Top with whipped cream and sprinkle with coconut. Store in refrigerator.
Can be made a day ahead.
CHOCOLATE CAKE:
Preheat oven to 350\
b>Chocolate Glaze over top and allow to run down sides of cake
Once cool, split the cake in half horizontally.
Sit
Combine pudding mix, cake mix, chocolate chips, milk and eggs in large bowl.
Mix by hand until well blended, about 2 minutes. Fold in nuts.
For Cake:
Preheat oven to 300
ill yield a less red cake.
ottomed saucepan, combine butter, chocolate, sugar, golden syrup and 2
loom.
Place the white chocolate chips into a medium, heatproof
package directions.
Remove cake from oven, cool in
til firm.
Stir white chocolate in a heatproof bowl set
eat.
Add 20 ounces chocolate; whisk until melted and smooth
owder, espresso powder, and chocolate.
Pour in the boiling
ch round cake pans with softened butter.
Melt chocolate in double
lour 2 (9 inch) round cake pans.
Mix 2 1
n 8-inch diameter shallow cake pan 2 inches deep with
Preheat oven to 325. Mix all ingredients for cake together (except the chocolate chips) for about 4 minutes with electric mixer. Add 1\u00b0C Chocolate Chips. Pour into greased & floured Bundt Cake Pan. Bake at 325 for 50-60 minutes.
Once cake is cooled and transferred to a cake plate, melt remaining 1 cup of chocolate chips and whipping cream on top of stove, stirring constantly until thoroughly melted. Add more whipping cream until you achieve the desired consistency. Spread over top of the cooled cake.
Grease an 8 inch round cake pan. Dust with a mixture
To make the chocolate nougat, grease and line an