Chocolate Rum Angel

Directions

1. 1
   Blend first 4 ingredients in top of double boiler and cook over simmering water, stirring, until custard consistency and coats spoon (10 to 15 minutes).
2. 2
   Soften gelatin in cold water and add to hot custard.
3. 3
   Stir
4. 4
   to dissolve.
5. 5
   Remove 1 cup custard and add to chocolate chips.
6. 6
   Stir until melted.
7. 7
   Set aside.
8. 8
   To remaining cool custard, add rum and chill until mix begins to thicken.
9. 9
   Whip the cream and fold into chilled custard.
10. 10
    Tear cake into pieces and fold into custard.
11. 11
    Pour mix into 9-inch spring-form pan or 9 x 13-inch pan.
12. 12
    Drizzle chocolate custard over top and sprinkle with almonds.
13. 13
    Chill to set.
14. 14
    Garnish with sweet whipped cream and strawberries.