Yield: 6 servings
Measure | Ingredient |
---|---|
½ pounds | German sweet chocolate |
3 tablespoons | Boiling water |
1 cup | Powdered sugar |
2 \N | Egg yolks |
1 teaspoon | Vanilla |
2 \N | Beaten egg whites |
1 pint | Cream, whipped |
¾ \N | Of an angel food cake |
(mix can be used)
MELT CHOCOLATE and boiling water together, remove from stove and add cup of powdered sugar and 2 egg yolks, beaten. Add vanilla, egg whites beaten moderately stiff, and fold in whipped cream. Break angel food cake into irregular pieces. Place half the cake bits in a pan, cover with half the chocolate custard. Add remaining cake, and cover generously with remaining chocolate. Chill twelve hours, or overnight, in refrigerator.