Source of Recipe
List of Ingredients
12 ounces (1 package) good quality chocolate chips or 2 cups chopped semisweet chocolate
2 Tablespoons sugar
3 egg yolks
3 egg whites
2 cups heavy cream or whipping cream
1 Angelfood Cake
Melt the chocolate in the top of a double boiler, very gently. Add the sugar and stir.
Mix the yolks in a bowl first to emulsify, then add carefully, stirring so as not to cook the yolks too quickly, to the warm chocolate and sugar mixture. Mix well, continue to heat through briefly, and remove from heat.
While the chocolate mixture is cooling, use a clean bowl and beat the egg whites stiff but not dry. Add the egg whites very carefully, in small amounts, to the cooling chocolate mixture. Use a rubber spatula and fold gently but do mix well. Cool completely.
Whip the cream, and fold it into the chocolate mixture.
Tear the Angelfood Cake into bite-sized pieces. Place a layer of cake pieces into the bottom of the buttered pan, then top with some of the chocolate mixture; alternate layers, finishing with cake pieces. Cover with waxed paper or a dish large enough to cover well (you don't want it to dry out on top whilst the cake pieces are melding and firming up with the chocolate mixture in the refrigerator). Place in refrigerator overnight.
To serve, upend the cake onto a serving dish by placing the dish on top and flipping. If the cake won't un mold, place a warm wet dishtowel on the upend cake pan to loosen the butter, and try again. But can serve right from the cake pan.
Top with raspberries