- 1 (12-ounce) package chocolate chips
- 4 egg yolks
- 3 1/2 cups whipping cream, divided
- 3 tablespoons granulated sugar
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 (10-ounce) angel food cake
- Chocolate curls, optional for garnish
Heat chocolate chips in a medium saucepan over low heat, stirring frequently, until melted.
Whisk egg yolks with 1/2 cup whipping cream in a medium bowl until blended. Add the egg yolk mixture gradually to chocolate, whisking continually. Cook, whisking continually, until blended, about 1 to 2 minutes. Let stand until cool.
Pour remaining whipping cream into a large bowl. Beat at high speed, gradually adding the granulated sugar until soft peaks form.
Stir pecans, vanilla extract and salt into chocolate mixture. Fold in whipped cream.
Tear cake into bite-size pieces. Layer half the cake and half the chocolate mixture in a tall glass bowl. Top with remaining cake and spread with remaining chocolate mixture. Chill, covered, for 2 to 3 hours. Garnish with chocolate curls, if desired.