Chocolate Masquerade

8 ingredients
8 steps

Ingredients

  • 12 ounces semisweet chocolate or 12 ounces bittersweet chocolate
  • 4 eggs, separated
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 18 teaspoon salt
  • 1 cup chopped pecans
  • 1 pint heavy cream, whipped
  • 1 angel food cake (see THE BEST ANGEL FOOD CAKE, The Best Angel Food Cake)

Directions

  1. 1
    Melt chocolate in top of double boiler.
  2. 2
    Beat egg yolks and add to chocolate along with sugar, vanilla extract, and salt.
  3. 3
    Cool.
  4. 4
    Beat egg whites until stiff and fold into chocolate mixture.
  5. 5
    Fold in pecans and whipped cream.
  6. 6
    Tear angel food cake into bite-sized pieces.
  7. 7
    Layer cake pieces and chocolate mixture in a two-quart serving bowl.
  8. 8
    Cover and chill at least five hours.

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