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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chocolate Divine Dessert Recipe

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This recipe for Chocolate Divine Dessert is from An Ortolf Family Tradition, 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 cup slivered almonds
12 ounces semisweet chocolate chips
3 tbsp. sugar
3 large egg yolks, beaten
2 cups heavy cream, whipped
2 tsp. pure vanilla extract
1 cup powder sugar (optional)
1 8-ounce angel food cake
Directions:
Directions:
Place almonds on ungreased cookie sheet and bake at 350º until golden brown. Watch carefully so almonds do not burn. Cool and set aside.

In top of double boiler over hot water, melt chocolate chips with sugar. Cool. Mix in beaten egg yolks. Gradually fold in stiffly beaten egg whites. Fold in whipped cream and vanilla, (I add 1 tsp. of vanilla and powder sugar to the heavy cream while whipping it up, adds a really nice flavor!) Tear up angel food cake into 1/2 inch pieces. Put half of cake pieces on bottom of buttered 10 inch springform pan. Cover with half of the chocolate mixture. Layer remaining cake and chocolate. Refrigerate at least 24 hours. Remove springform rim. Top with toasted almonds. May be made up to 3 days in advance.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
I always put the beaters and bowl in the freezer before making the whipped cream, helps the cream set better. Also, as a fun touch I add shaved chocolate on top of the cake with the almonds, looks pretty and tastes FANTASTIC!

 

 

 

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