12 oz. pkg. chocolate chips or 2 large chocolate bars
4 separated eggs (whites separated from yolks)**
2T. sugar
1t. vanilla
1 pint whipping cream, whipped
1c. chopped nuts (optional)
Melt chocolate over hot, not boiling, water. Cool slightly. Beat egg yolks and blend into chocolate. This mixture will be thick. In a separate bowl, beat egg whites and add sugar and vanilla. Continue beating until very stiff. Stir into chocolate mixture. Whip the cream in another bowl and stir into chocolate mixture with nuts. Place cake pieces in buttered 9 x 13-inch pan. Pour filling over cake. Toss lightly, until cake pieces are coated. Place in refrigerator and chill at least 3 hours or overnight. Serves 12.
**Eggs will not be cooked in this recipe, so if you can find pasteurized egg whites and pasteurized egg yolks separately, that would be best. You will use both the egg whites and egg yolks separately in the recipe. You will have to add some cream of tartar or lemon juice or white vinegar to the pasteurized egg whites in order for them to fluff for the recipe. For 1 egg white, use 1/4t. cream of tartar, 1/4-1/2t. lemon juice, or 1/4-1/2t. white vinegar--cream of tartar works best.
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