INGREDIENTS:
Angel food cake
6 eggs
12 oz. chocolate chips
4 Tbsp sugar
6 Tbsp water
2 tsp vanilla
1 tsp salt
2 cups whipping cream
DIRECTIONS:
Line flat 9 x 9 inch pan with wax paper.
Slice angel food cake and place a layer of cake in pan (Angel food cake slices better when frozen).
Separate eggs and beat egg yolks.
Melt chocolate chips in double boiler, add sugar and water and mix well to make sure sugar melts.
Remove from heat and stir the hot chocolate mixture gradually into the beaten egg yolks; beat until smooth.
Cool chocolate mixture.
Add vanilla and salt; mix.
Beat egg whites until stiff.
Whip cream.
Fold egg whites into the chocolate mixture and then fold in the whipped cream.
Place a layer of the chocolate mixture on the sliced cake, then another layer of cake, ending with a layer of chocolate.
Refrigerate overnight.
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