Chocolate Party Cake

Name: Chocolate Party Cake
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); 1 cup heavy whipping cream; 1 tablespoon confectioners' sugar; 1 teaspoon vanilla extract; 1/2 cup chopped almonds, toasted

14 ingredients

4 steps

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)
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.