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Chocolate Divine Dessert Recipe

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This recipe for Chocolate Divine Dessert is from A Simple Meal: Recipes, Memories and Photos of Eloise Wells, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C. slivered almonds
12 oz. semisweet chocolate chips
3 T. sugar
3 large egg yolks, beaten
3 large egg whites, stiffly beaten
2 C. heavy cream
1 t. vanilla
1 8-oz. angel food cake
Directions:
Directions:
Preheat oven to 350°F. Arrange almonds onto an ungreased cookie sheet; roast into preheated oven until golden brown. Watch carefully so almonds do not burn! Set aside to cool; reserve roasted slivered almonds until ready to serve.
Into the top part of a double boiler, over hot yet not boiling water, melt together chocolate chips and sugar. Leave to cool completely, before mix in beaten egg yolks. Slowly fold in stiffly beaten egg whites. Fold in whipped cream and vanilla.
Tear up angel food cake into 1/2-inch pieces. Arrange half of cake pieces over the bottom of a buttered 10-inch springform pan. Cover with half of chocolate mixture.
Layer remaining cake pieces and chocolate mixture. Refrigerate for at least 24 hours. Remove springform rim. Serve, garnished with roasted slivered almonds.

 

 

 

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