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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This no-bake refrigerated cake, featuring angel food cake and chocolate, was my grandma's recipe. It has been on our Christmas menu ever since I can remember. As a child, I would have easily bypassed the turkey to get to this heavenly dessert. Ingredients:
1 envelope unflavored gelatin |
2 tablespoons cold water |
2 ounces unsweetened chocolate |
1/2 cup sugar |
1/2 cup hot water |
4 egg yolks, lightly beaten |
1 teaspoon vanilla extract |
2 cups heavy whipping cream, whipped |
1/2 cup chopped almonds, toasted |
1 prepared angel food cake (8 to 10 ounces) |
frosting: |
1 cup heavy whipping cream |
1 tablespoon confectioners' sugar |
1 teaspoon vanilla extract |
1/2 cup chopped almonds, toasted |
Directions:
1. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved; set aside.
2. In a heavy saucepan over low heat, cook and stir chocolate, sugar and hot water until chocolate is melted. Remove from the heat. Stir a small amount of hot chocolate mixture into egg yolks; return all to the pan, stirring constantly. Cook and stir over low heat until thermometer reads 160°. Remove from heat. Stir in gelatin mixture and vanilla until smooth. Cool to room temperature. Fold in whipped cream. Stir in almonds.
3. Using a serrated knife, cut cake into cubes. Arrange a third of the cubes in a greased 10-in. tube pan with removable bottom. Spoon a third of the chocolate mixture over top. Repeat layers twice. Tap pan on work surface so chocolate mixture fills in spaces. Cover and refrigerate for 8 hours or overnight.
4. For frosting, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Carefully run a knife around edge of pan to loosen. Invert cake onto serving plate; remove pan. Frost top and sides of cake. Sprinkle with almonds. Store in the refrigerator. Yield: 10-12 servings.
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