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Ingredientes
- 3 x Unsweetened chocolate 1 ounce. Squares or possibly the melted choc.
- 1/2 c. White sugar
- 1/2 c. Warm water
- 1 Tbsp. Gelatin, unflavored
- 2 Tbsp. Cool water
- 4 x Egg yolks, beaten
- 1 tsp Vanilla
- 1 c. Heavy cream,(whipping)
- 1/2 c. Almonds, blanched, then Browned and coarsely minced
- 1 lrg Angel food cake
Direcciones
- Combine warm water, sugar and chocolate in double boiler. Heat till chocolate melts. Stir to blend. Soften gelatin in the cool water and add in to chocolate mix. Stir and cook till smooth and thick-about 5 min.
- Add in chocolate mix to egg yolks. Mix well. Cold 5 min. Add in vanilla then mix in egg whites. Cold completely.
- Whip the cream and mix in nuts. Add in to the chocolate mix. Grease an angel(tube)cake pan. Break cake into egg size pcs. Put a layer of cake pcs into pan and pour some of the cholcolate mix over and let it run through, repeat till all the cake and sauce are used.
- Cover and let set in refrigerator for about 8 hrs. Ice with whipped cream or possibly (Cold Whip)after turning out on serving plate and decorate with browned almonds.
- The cake can be iced several hrs before serving and should be served real cool.
- (To turn this cake out run tip of knife around top of cake and center tube, then dip pan in warm water for a minute to loosen).
- This is always a success with guest especially when they see the inside and it's delicous also.
- Caracas, Venezuela (The Daily Journal) March 20, 1970. My children were 11 months and 2 years then. I've been making this cake ever since and they still ask for it, even for birthdays!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 12 servings | |
| Calories 231 | |
| Calories from Fat 59 | 26% |
| Total Fat 6.9g | 9% |
| Saturated Fat 2.56g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 259mg | 11% |
| Potassium 117mg | 3% |
| Total Carbs 39.18g | 10% |
| Dietary Fiber 0.7g | 2% |
| Sugars 23.99g | 16% |
| Protein 4.59g | 7% |
