Chocolate Angel Food Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This chocolaty creation from Mary Relyea of Canastota, New York brings the look and taste of pure indulgence, but leaves the fat and calories at the door. A drizzling of rich chocolate glaze lends an elegant touch and will keep guests wanting more. With only 3 g of fat per slice, this is one treat you'll want to see year after year! Ingredients:
1-1/2 cups egg whites (about 10) |
1 cup cake flour |
2 cups sugar, divided |
1/2 cup baking cocoa |
1 teaspoon cream of tartar |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
glaze: |
1/2 cup semisweet chocolate chips |
3 tablespoons half-and-half cream |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together the flour, 1 cup sugar and cocoa twice; set aside.
2. Add the cream of tartar, vanilla and salt to the egg whites. Beat on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate. For glaze, in a microwave-safe bowl, melt chocolate chips and cream. Stir until smooth. Drizzle over cake. Yield: 12 servings.
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