Tommy’s Favorite: Chocolate Delight

Difficulty: Intermediate Prep Time 45 mins Total Time 45 mins
Servings: 12



  1. For the chocolate mixture:
    • Heat chocolate bits in microwave until melted and smooth. 
    • Add 2 Tbsp water and blend well.  (Mixture will become very stiff). 
    • Add egg yolks, one by one, blending well after each addition. 
    • Beat whites until stiff peaks form. 
    • Fold into chocolate mixture. 
    • Fold in vanilla. 
    • Beat 1 C whipping cream until stiff. 
    • Fold into chocolate mixture. 
  2. To assemble:
    • Break angel cake into bite sized pieces. 
    • Spread ½ into springform pan. 
    • Spread ½ chocolate mixture over cake. 
    • Top with remaining cake. 
    • Then layer top with remaining chocolate mixture. 
    • Refrigerate until firm – at least 4 hours, preferably overnight. 
    • Make whipped cream for frosting or topping with remaining 1 C whipping cream.
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