Ingredients
- 2 egg yolks
- 2 egg whites (beaten)
- 3/4 an angel food cake
- 475 ml cream
- 250 gr german sweet chocolate
- 200 gr powdered sugar
- 45 ml boiling water
- 4 gr vanilla
(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.
