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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Intermediate / Preparation Time: 60+ Minutes / Number of Servings: 12 |
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Directions: 1. Combine gelatin, sugar, and cocoa in medium saucepan.
2. Beat yolks and evaporated milk together in small bowl.
3. Add to cocoa mixture.
4. Heat on medium-low, whisking constantly, until gelatin is dissolved and slightly thickened.
5. Whisk in 1 cup of skim milk and liqueur.
6. Refrigerate, stirring occasionally, until thickened.
7. Beat egg whites until soft peaks form.
8. Gradually add gelatin mixture, beating until fluffy.
9. Beat dessert topping, 1/2 cup skim milk, and vanilla together according to package directions.
10. Beat into gelatin mixture.
11. Lightly grease sides and bottom of 10" springform pan.
12. Sprinkle sides and bottom of pan with wafer crumbs.
13. Place 2 cups cake pieces on top of crumbs in single layer.
14. Pour 1/2 chocolate mixture evenly over cake pieces.
15. Shake pan to fill in any spaces.
16. Sprinkle with toasted almonds.
17. Layer remaining cake pieces over almonds.
18. Pour remaining chocolate mixture over cake.
19. Smooth evenly.
20. Drizzle with melted chocolate if desired.
21. Chill several hours.
22. Cut into 12 pieces.
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