Another old family recipe that should be added to your family’s recipes. So easy, so delicious, and despite the copious amount of whipped cream, light and refreshing.
8 ounces (2 packages) Baker’s German’s Sweet Chocolate
4 tablespoons of sugar
6 tablespoons plus 1-1/2 cups heavy cream
4 eggs, separated
1/2 teaspoon of vanilla
angel food/sponge cake (partially frozen)*
*Someone clearly more clever than me (or anyone in my family!) suggested partially freezing the cake to make it easier to slice (or cube if you’re making a trifle). What a clever idea! You’ll be able to get more even slices with the cake a bit stiff.
Line bread pan with wax paper.
Melt chocolate in double boiler.
Stir 4 tablespoons sugar and 6 tablespoons cream into the melted chocolate. Then add 4 egg yolks, unbeaten, one at a time, stirring thoroughly after each.
Cook a minute or two, and set aside to cool slightly.
Add 1/2 teaspoon of vanilla to chocolate/cream/egg mixture.
Beat 4 egg whites until stiff.
Fold beaten egg whites into chocolate mixture.
Cut the angel food cake into thin slices.
Starting with a layer of angel food cake, alternate layers of cake and chocolate. Cover top with more waxed paper. Chill overnight.
Beat 1-1/2 pints whipping cream. Add 4 teaspoons of sugar, 1 teaspoon of vanilla.
Remove cake from bread pan, slather with whipped cream. Serve and enjoy!
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