Ingredients
12 oz chocolate chips
3 Tbsp cold water
3 Tbs powdered sugar
3 egg yolks
1 pt whipping cream, whipped stiff
3 egg whites, beaten stiff
1 bar angel food cake (recommended: Albertson’s)
Optional:
Powdered sugar to sprinkle
Toasted almonds
Preparation
Melt first three ingredients in double boiler Thoroughly melt and blend
Meanwhile, rip angel food cake in to small, 1/2 in pieces and place in 9x9 pan.
Next, add egg yolks and fold in whipped cream and beaten egg whites
Blend carefully. You want in to be an even consistency, but you don’t want to lose the lightness of the whipped cream and egg whites
Pour mixture into 9x9 pan with ripped angel food cake. Make sure to cover all pieces as much as possible. Cover with plastic wrap and leave in refrigerator overnight.
If desired, before serving sprinkle with powdered sugar and toasted almonds.
