INGREDIENTS
1 pound cake
2 cups heavy cream, stiffly whipped
4 1/2 oz blanched almonds, finely chopped
sugar and vanilla to taste
1 lb German sweet chocolate
1/2 cup black strong coffee
3 Tbsp brandy
10 eggs, separated
whipped cream and grated chocolate for decorating
DIRECTIONS
Thinly slice the pound cake and line a large bowl with pieces closely fitted into a mosaic pattern. Fold almonds, vanilla and sugar into whipped cream and half fill the bowl with the mixture. Melt chocolate with the black coffee. Add brandy. Beat egg yolks well and blend into chocolate mixture. Beat egg whites stiffly and fold into chocolate mixture. Pour over cream mixture in the bowl. Cover with another layer of sliced pound cake. Refrigerate over-night. Un-mold and serve decorated with whipped cream and shaved chocolate. Serves 12.