Sunday, November 3, 2013

Chocolate Angel Food Cake

This is Martha Stewart's of the best angel food cakes I have ever made...I am always losing this recipe, so I am putting it here so I will have it ......I just sprinkle sifted confectionary sugar on the top of mine after it is done.... . Ingredients 1 1/2 cups sugar Scant 1 cup cake flour (not self-rising) 1/4 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 ounce semisweet chocolate, grated (about 1/2 cup) 12 large egg whites 1 teaspoon cream of tartar 1 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract  Directions  Step 1 Preheat oven to 350 degrees. Place oven rack in center. Sift together onto a piece of parchment paper 3/4 cup sugar, flour, cocoa powder, baking soda, and salt. Add grated chocolate; set aside.  Step 2 In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar until soft peaks form. With machine running, add the remaining 3/4 cup sugar in a slow steady stream, beating until fully incorporated and stiff glossy peaks form. Add vanilla and almond extracts; beat to combine.  Step 3 Remove from mixer. Gradually add flour mixture, gently but thoroughly, folding into egg-white mixture until fully combined. Pour into a nonstick angel food cake pan. Tap pan on counter to remove any air bubbles. Bake until cake springs back when depressed with a finger, 30 to 35 minutes. Cool, inverted, 1 hour before removing pan. Serve with chocolate hazelnut anglaise.

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