12 oz. semi-chocolate
1/2 c. powdered sugar
1/4 c. water
1 tbsp. instant coffee
1/2 tsp. salt
3 eggs, separated
2 c. heavy cream
1 angel food cake (store bought is fine)

Heat first 5 ingredients over double boiler until melted chocolate is smooth. Slowly add other ingredients. Beat yolks, fold into chocolate mixture. Beat whites until stiff, fold in. Beat cream until stiff, fold in. Cake (previously broken into bite size pieces). Can now be folded into final mixture. Refrigerate 12 hours or can be frozen for later date. Makes 18-20 servings.