Angel Food Cake Layered in Chocolate Cream
Serves 8 to 10
This is one of the delicious dessert recipes from a dear family friend, Russell Evans. It is a great make-ahead recipe that requires chilling time but is very quick and easy to prepare, especially if you use a store-bought angel food cake. However, if you want to make the cake from scratch, see the recipe in the similar and related recipes links. If you have any concerns about using eggs that are not completely cooked, use pasteurized eggs in this recipe.
- 12 ounces semisweet chocolate chips
- 2 tablespoons granulated sugar
- 3 large eggs, separated
- 1 pint whipping cream, whipped
- 1 10-inch prepared angel food cake, store-bought or homemade
- Slivered almonds for garnish
- Miniature marshmallows for garnish (optional)
Melt the chocolate chips and sugar in a double boiler or in the microwave. Add beaten egg yolks and beat well. Let cool for about 5 minutes. Beat the egg whites until stiff. Add to the whipped cream and then fold into the chocolate mixture.
To assemble, cut the cake into bite-size pieces. Lightly butter or spray a 13x9x2-inch baking pan, preferably glass so the layers are visible. Place half of the cake pieces into the bottom. Pour one half of the chocolate cream mixture over, then add more cake. Pour the remaining cream over the top. Garnish with almonds and optional marshmallows. Chill overnight.