Chocolate Divine Dessert

• 1/2 c. slivered almonds
• 3 Tbsp. sugar
• 12 oz. semi-sweet chocolate chips
• 3 large egg yolks, beaten
• 3 large egg whites, stiffly beaten
• 2 c. heavy cream, whipped
• 1 tsp. vanilla extract
• 8 oz. baked angel food cake

1. Place almonds on ungreased cookie sheet and bake at 350u0b0 until light brown.
2. Watch carefully so almonds do not burn.
3. Cool and set aside.
4. In top of double boiler over hot water, melt chocolate chips with sugar.
5. Cool.
6. Mix in beaten egg yolks. Gradually fold in stiffly beaten egg whites.
7. Fold in whipped cream and vanilla.
8. Tear up angel food cake into 1/2-inch pieces. Put half of cake pieces on bottom of buttered 10-inch spring-form pan.
9. Cover with half of chocolate mixture.
10. Layer remaining cake and chocolate.
11. Refrigerate at least 24 hours.
12. Remove rim.
13. Top with toasted almonds.
14. May be made up to 3 days in advance.

almonds, sugar, semisweet chocolate chips, egg yolks, egg whites, heavy cream, vanilla extract, angel food cake

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285367 (may not work)