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Chocolate Angel Food Cake

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

Source: Martha Stewart Living Television
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Ingredients

Directions

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  • MS12206034
    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
  • MS12206034
    29 JUL, 2008
    This cake is so easy, light and delicious! I'm definately going to make it again.
    Reply

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