Chocolate Angel Torte

1. 1

   Break cake into bite size pieces.

2. 2

   Melt chocolate bits over double boiler.

3. 3

   Separate eggs and add beaten yolks to melted chocolate.

4. 4

   Beat whites until stiff.

5. 5

   Beat cream until stiff, then mix together and add chocolate mixture.

6. 6

   Butter a 9 x 13-inch baking dish and put 1/2 of cake pieces in bottom spread with 1/2 of sauce mixture and 1/2 of sliced nuts.

7. 7

   Repeat, ending with nuts.

8. 8

   Cover with foil and refrigerate for 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.