| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
Chocolate, Cakes |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
German sweet chocolate |
| 3 |
tb |
Boiling water |
| 1 |
c |
Powdered sugar |
| 2 |
|
Egg yolks |
| 1 |
ts |
Vanilla |
| 2 |
|
Beaten egg whites |
| 1 |
pt |
Cream, whipped |
| 3/4 |
|
Of an angel food cake |
INSTRUCTIONS
(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.
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