1 baked angel food cake
7 oz. chocolate chips
3 eggs
1 pt. whipping cream
Chopped nuts
1 tbsp. water

Melt chocolate chips in double boiler (or microwave). Beat 3 egg yolks plus 1 tablespoon water until foamy. Stir into chocolate chips. Beat 3 egg whites until very stiff; fold into chocolate and egg yolk mixture.

Whip 1 pint whipping cream very stiff. Fold into chocolate and egg mixture. Tear angel food cake in bite-size pieces. Put half in 9x13 pan. Spoon 1/2 of chocolate mixture over cake pieces. Add rest of cake pieces. Spoon rest of chocolate mixture on top. Put chopped nuts on top. Refrigerate 8-12 hours before serving.