12 oz. semi-sweet chocolate chips
2 tbsp. sugar
3 eggs, separated
2 c. heavy cream, whipped
1 (8 oz.) sm. angel food cake

Melt chocolate chips with sugar over hot water. Remove from heat; add beaten egg yolks and cool 5 minutes (get very dry). Beat egg whites stiff; fold beaten whites (work in small amounts; hard to blend), and whipped cream into chocolate mixture. Use a large mixing bowl to whip 1 pint of cream.

Break cake into bite size pieces. Sprinkle a layer in the bottom of a buttered 8 x 12 inch baking dish, using about 1/2 the cake. Cover with a layer of the chocolate mixture. Dot this with the rest of the cake pieces. Top with rest of the chocolate mixture. Chill overnight. Cut in small squares to serve.