12 oz. semisweet chocolate chips
2 tbsp. water
3 eggs, separated
Pinch of salt
3 tbsp. sugar
1 1/2 c. whipping cream
1 tsp. vanilla
1 (13 oz.) angel food cake
Vanilla ice cream

Melt chocolate chips in water in top of double boiler. Stir in egg yolks and salt. Beat egg whites until stiff, add sugar and stir them into cooled chocolate and blend well. Whip cream, add vanilla; then fold into chocolate mixture. Break angel food cake (either fresh or stale) into bite-size chunks and place in 9 x 14 inch pyrex baking dish, then cover with chocolate sauce. Chill in refrigerator 6 hours before serving. Serve cold in squares; top each portion with a dip of ice cream. Makes 18 portions.

You may want to substitute something for the raw egg whites.