These angelic individual-size cakes take a walk on the decadent side with a scoop of espresso ice cream and a drizzle of homemade hot fudge.

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Ingredients

For the Cake
For Serving
For the Hot Fudge Sauce

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees. In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites and sugar on medium speed until foamy; add cream of tartar. Increase speed to high; beat egg whites until tripled in volume, stiff, and glossy. Transfer egg white mixture to a large bowl; fold in flour in three additions.

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  • Transfer batter to a piping bag fitted with a 1/2-inch to 3/4-inch round tip and pipe into ungreased mini angel food cake pans with removable bottoms. Smooth tops with an offset spatula. Run a knife through batter to pop air pockets. Bake until cakes are golden in color and spring back when gently pressed, about 25 minutes.

  • Invert pans over the necks of glass bottles and allow cakes to cool, at least 1 hour. To remove cakes from pans, run a knife around sides and center tube of pans. Release cakes from sides and run a long knife along the bottom of the cakes, freeing them from the tube.

  • Make the hot fudge sauce: Combine all ingredients except the vanilla in a saucepan and cook over medium heat, stirring constantly, until the mixture comes to a full boil. Boil the mixture briskly for 3 minutes, stirring occasionally, then remove from the heat and stir in the vanilla.

  • Serve the cakes with hot fudge sauce and espresso ice cream.

Cook's Notes

The sauce can be stored in the refrigerator for 1 week. To reheat, place the container of sauce in a pan of hot (not boiling) water until the sauce warms and thins to a pouring consistency.

Reviews (3)

35 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 17
  • 2 star values: 7
  • 1 star values: 1
Rating: Unrated
09/11/2013
THANK YOU for airing this recipe along with your Coconut Cloud Angel Food Cake, and the lime glaze and lemon cream!! I just can't wait to make these cakes. Thank you for making the recipes available on this web site. I enjoy watching Martha's shows very much. She does inspire me to be a better cook and try dishes that I have never made.
Rating: Unrated
07/31/2012
Can't make til I get the ezpresso ice cream recipe that looked like it was made w/o an ice cream maker becuse it was in a glass loaf pan. So far I can't find one. Can you help?
Rating: Unrated
03/11/2011
Can this be baked in a regular angel food pan or 9x13. , ??????
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