Checkerboard Cake

• 3 ounces chocolate unsweetened unsweetened
• 1/2 cup sugar white
• 1/2 cup water hot
• 1 tablespoon gelatin, unflavored
• 2 tablespoons water cold
• 4 each egg yolks beaten
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream whipping
• 1/2 cup almonds blanched, then browned and coarsely chopped
• 1 large angel food cake

1. Combine hot water, sugar and chocolate in double boiler.
2. Heat until chocolate melts.
3. Stir to blend.
4. Soften gelatin in the cold water and add to chocolate mixture.
5. Stir and cook until smooth and thick-about 5 minutes.
6. Add chocolate mixture to egg yolks.
7. Mix well.
8. Cool 5 minutes.
9. Add vanilla then fold in egg whites.
10. Cool completely.
11. Whip the cream and fold in nuts.
12. Add to the chocolate mixture.
13. Grease an angel(tube)cake pan.
14. Break cake into egg size pieces.
15. Put a layer of cake pieces into pan and pour some of the cholcolate mixture over and let it run through, repeat until all the cake and sauce are used.
16. Cover and let set in refrigerator for about 8 hours.
17. Ice with whipped cream or (Cool Whip) after turning out on serving plate and decorate with browned almonds.
18. The cake can be iced several hours before serving and should be served real cold.
19. (To turn this cake out run tip of knife around top of cake and center tube, then dip pan in hot water for a minute to loosen).

chocolate, sugar white, water, gelatin, water cold, egg yolks, vanilla, heavy whipping cream whipping, almonds blanched, angel food cake

Taken from recipeland.com/recipe/v/checkerboard-cake-35898 (may not work)