Chocolate Amaretto Cake

• 1/4 c. toasted slivered almonds
• 2 pkg. chocolate chips (12 oz.)
• 1 angel food cake, torn into bite size pieces
• 1/2 c. Amaretto
• 6 eggs
• 1 tsp. almond extract
• 2 c. heavy cream

1. Toast almonds in oven at 350u0b0 for about 12 minutes, stirring occasionally.
2. Lightly grease a 10-inch tube pan.
3. Melt chocolate chips in top of double boiler over simmering water; let cool.
4. In a bowl, put cake pieces, then sprinkle Amaretto over and toss.
5. To cooled chocolate, add eggs one at a time, beating on medium speed. Stir in almond extract.
6. Beat heavy cream in a large bowl.
7. Fold chocolate and almonds into whipped cream.
8. Pour a thin layer of chocolate-cream mixture in bottom of pan.
9. Add half the cake pieces, then half the cream mixture.
10. Repeat.
11. Refrigerate until firm.
12. Just before serving, unmold on a plate.
13. Serves 10 to 12.

almonds, chocolate chips, cake, eggs, almond extract, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20 (may not work)