1/4 c. toasted slivered almonds
2 pkg. chocolate chips (12 oz.)
1 angel food cake, torn into bite size pieces
1/2 c. Amaretto
6 eggs
1 tsp. almond extract
2 c. heavy cream


Toast almonds in oven at 350° for about 12 minutes, stirring occasionally. Lightly grease a 10-inch tube pan. Melt chocolate chips in top of double boiler over simmering water; let cool. In a bowl, put cake pieces, then sprinkle Amaretto over and toss. To cooled chocolate, add eggs one at a time, beating on medium speed. Stir in almond extract. Beat heavy cream in a large bowl. Fold chocolate and almonds into whipped cream. Pour a thin layer of chocolate-cream mixture in bottom of pan. Add half the cake pieces, then half the cream mixture. Repeat. Refrigerate until firm. Just before serving, unmold on a plate. Serves 10 to 12.