Marble Angel Ring
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Unsweetened chocolate square||2 Ounce|
|Beaten egg yolks||3|
|Sugar||1⁄4 Cup (4 tbs)|
|Whipped heavy cream||1 Cup (16 tbs)|
|Angel cake loaf||10 1⁄2 Ounce|
Thoroughly mix 1/2 cup sugar, the gelatin, and salt.
Add milk, chocolate.
Heat and stir over low heat till chocolate melts and gelatin dissolves; gradually add to yolks, mixing well.
Chill, stirring occasion-ally, till partially set.
Beat whites till soft peaks form; gradually add 1/4 cup sugar, beating to stiff peaks.
Fold in chocolate mixture, then whipped cream.
Remove brown crumbs from cake; tear cake in bite size pieces; fold into chocolate mixture.
Turn into 9 inch spring form pan or tube pan.(Line bottom of tube pan with foil.)
Chill several hours or overnight.
Trim with whipped cream, shaved chocolate