New This Month

Chocolate Angel Food Cake

67

In an update of the original angel food cake, a rich chocolate base is paired with a hazelnut creme anglaise.

  • Yield: Makes one 10-inch cake

Source: Martha Stewart Living Television

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
  • Chocolate Hazelnut Anglaise

Directions

  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.

  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.

  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.

Reviews Add a comment

  • cinnamonbear
    2 DEC, 2013
    This cake is supposed to be light but spongy because it is an angel food cake.
    Reply
  • LAELIE
    15 JAN, 2013
    by the way.. can I have the guidance for the converter from cup to gram? cause I saw in http://www.recipegoldmine.com/kitchart/kitchart2.html the converter number are different for different kind of ingredients. Thanks Laelie
    Reply
  • LAELIE
    15 JAN, 2013
    I am not sure what are the factor which cause my cake being failed, maybe: 1. Sugar is too much 2. my temperature is only 200 degrees cause I use manual oven 3. no baking powder (cause in my recipe that I followed, there is no baking powder. could you give me some advise or answer my doubt regarding the causes of my failed cake. Thank you, I really appreciate ur response Sincerely Laelie
    Reply
  • LAELIE
    15 JAN, 2013
    cause this has a limitation, so I divided my message, I hope u r ok with this. I made this cake with the direction is as follow: 1. Mix the white until soft peak form, in the middle of mixing I add half of sugar. 2. In the separate bowl, I sift fluor and mix it with salt and half of the remaining sugar. 3. then I mix with spatula no.1 and no. 2 (sifted) oh GOD!!!! I've got a rubber cake.
    Reply
  • LAELIE
    15 JAN, 2013
    Hello Martha, I am Laelie from Indonesia, I am 25 years old and will get married soon. I just start to love baking cake cause this is very interesting!!! Chocolate angel food cake is my first cake; I thought this is very easy cake cause the ingredient is very simple. but I failed, my cake is not fluffy or reach the peak form, too moist, hardtack, and hard to cut, I call it as rubber cake. my ingredient is as follow: 360ml white eggs 100gr fluor 25cocoa powder 1/4tbs salt 300gr sugar divided
    Reply
  • LAELIE
    15 JAN, 2013
    I am Laelie from Indonesia, I wanna get marreid soon & want to give it to my fiance. I've tried this recipe from anothor source, but I failed, I use a manual oven w the temperature only 200 degress, I think this is one of the reason why my cake is not fluffy, (not reach a peak form).is it true?
    Reply
  • RENGIN
    29 AUG, 2008
    THIS CAKE IS REALLY PERFECT !! I MAKE EVERY WEEKEND :))
    Reply
  • cinnamonbear
    29 JUL, 2008
    This cake is so easy, light and delicious! I'm definately going to make it again.
    Reply