2 bars Baker's German sweet chocolate
3 tbsp. water
2 eggs, separated
2 tbsp. confectioners' sugar
1 pt. whipping cream with 2 tbsp. confectioners' sugar
1 angel food cake

Melt chocolate, water and 2 tablespoons confectioners' sugar; stir until smooth. Remove from heat. Add egg yolks; beat until smooth. Fold in stiffly beaten egg whites. Cool.

Beat whipping cream and 2 tablespoons confectioners' sugar until soft peaks form. Cut angel food cake into 4 layers. Top each layer with whipped cream and drizzle on some of the chocolate mixture.

Put only chocolate mixture on top of the cake, allowing it to drip down the sides. Chill 4-5 hours or overnight. 12 servings.