1 frozen Sara Lee pound cake (1 lb. size)
12 oz. chocolate chips
6 eggs, separated
1/4 c. water
1 tbsp. butter
1 sm. ctn. heavy cream
Slivered almonds
1 tsp. vanilla
2 tsp. confectioner sugar

Melt chocolate chips with water and butter. Beat egg yolks. Add "cooled" chocolate to yolks. Beat egg whites until stiff and fold into chocolate and yolk mixture. Divide FROZEN pound cake into quarters. Slice each of these quarters into VERY THIN slices.

Layer one section of slices into bottom of a regular size springform pan. Layer chocolate mixture. Repeat layers of pound cake and chocolate mixture, end with cake. Cover with foil and freeze overnight. When ready to serve, remove from freezer for 2 hours. Make whipped cream by beating the heavy cream with the vanilla and sugar. Put whipped cream on torte and top with slivered almonds. Enjoy!