Decadent, but light!
Ingredients
2 1/2 cup sugar
1 1/2 cup flour
1/4 tsp salt
2 1/2 cup egg whites
1 tsp cream of tartar
1 tsp vanilla
1 2/3 cup semi sweet chocolate
3 tbsp sugar
3 eggs
2 2/3 cup heavy cream (whipped)
Directions
To make angel food cake:
Sift together 2 1/2 cups sugar, flour and salt …hold to the side. Beat whites and cream of tartar together until stiff peaks form. Gradually fold in sugar mixture a little at a time. Fold just until blended. Fold in vanilla.
Bake at 375 degrees in an ungreased half pan for 30-35 minutes or until toothpick comes out clean. Invert on lightly greased wire rack to cool.
To make chocolate mousse:
Melt chocolate and 3 tbspn sugar in double boiler. Let cool slightly. Beat eggs well and add to chocolate. Fold in whipped cream.
Final Procedure:
Grease a 9” spring form pan and layer the bottom of both with torn angel food cake. Then pour chocolate mixture over cake and continue alternating cake pieces and chocolate until pans are full. The top layer should only be chocolate mixture. Refrigerate overnight and serve cold.
Servings: 6
