Chocolate Divine Dessert
Comments: May be made up to 3 days in advance.
Servings: 10 to 12
  • 1/2 cup [125 mL] slivered almonds
  • 12 ounces [340 g] semisweet chocolate chips
  • 3 tablespoons [45 g] sugar
  • 3 large egg yolks, beaten
  • 3 large egg whites, stiffly beaten
  • 2 cups [500 mL] whipping cream, whipped
  • 1 teaspoon [5 mL] vanilla extract
  • 1 [8-ounce / 227-g] angel food cake
  • Preheat oven to 350F [180C].
  • Arrange almonds onto an ungreased cookie sheet; roast into preheated oven until golden brown.
  • Watch carefully so almonds do not burn!
  • Set aside to cool; reserve roasted slivered almonds until ready to serve.
  • Into the top part of a double boiler, over hot yet not boiling water, melt together chocolate chips and sugar.
  • Leave to cool completely, before mix in beaten egg yolks.
  • Slowly fold in stffly beaten egg whites.
  • Fold in whipped cream and vanilla.
  • Tear up angel food cake into 1/2-inch [1.3-cm] pieces.
  • Arrange half of cake pieces over the bottom of a buttered 10-inch [25-cm] springform pan.
  • Cover with half of chocolate mixture.
  • Layer remaining cake pieces and chocolate mixture.
  • Refrigerate for at least 24 hours.
  • Remove springform rim.
  • Serve,garnished with roasted slivered almonds.