Serves: 11
Total Calories: 442
Place almonds on ungreased cookie sheet and bake at 350° until light golden brown. Watch carefully so almonds do not burn! Cool and set aside.
In top of double boiler over hot water, melt chocolate chips with sugar. Cool. Mix in beaten egg yolks. Gradually fold in stiffly beaten egg whites. Fold in whipped cream and vanilla. Tear up angel food cake into 1/2 -inch pieces. Put half of cake pieces on bottom of buttered 10-inch springform pan. Cover with half of chocolate mixture. Layer remaining cake and chocolate. Refrigerate at least 24 hours. Remove springform rim. Top with toasted almonds. May be made up to 3 days in advance.
This Chocolate Divine Dessert recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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