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1 hours
Prep: 25 minutes
Cook: 15 minutes
305 calories per serving view nutrition facts
1 cake
suggest servings
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| 1 | x | chocolate | |
| 1/2 | cup | sugar | white |
| 1/2 | cup | water | hot |
| 1 | tablespoon | gelatin, unflavored | |
| 2 | tablespoons | water | cold |
| 4 | each | egg yolks | beaten |
| 4 | each | egg whites | beaten |
| 1 | teaspoon | vanilla extract | |
| 1 | cup | heavy whipping cream | |
| 1/2 | cup | almonds | chopped |
| 1 | large | angel food cake |
Combine hot water, sugar and chocolate in double boiler.
Heat until chocolate melts.
Stir to blend. Soften gelatin in the cold water and add to chocolate mixture.
Stir and cook until smooth and thick-about 5 minutes.
Add chocolate mixture to egg yolks. Mix well. Cool 5 minutes.
Add vanilla then fold in stiffly beaten egg whites.
Cool completely.
Whip the cream and fold in nuts.
Add to the chocolate mixture.
Grease an angel cake pan.
Break cake into egg size pieces.
Put a layer of cake pieces into pan and pour some of the cholcolate mixture over and let it run through, repeat until all the cake and sauce are used.
Cover and let set in refrigerator for about 8 hours.
Ice with whipped cream or (Cool Whip) after turning out on serving plate and decorate with browned almonds.
The cake can be iced several hours before serving and should be served real cold.
This is always a success with guest especially when they see the inside and it's delicous also.
| % Daily Value* | |
| Total Fat 22.0g | 34% |
| Saturated Fat 14.0g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 24mg | 1% |
| Total Carbohydrate 27.0g | 9% |
| Dietary Fiber 0.0g | 0% |
| Sugars 25.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 17% | Vitamin C | 1% | |
| Calcium | 4% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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