Chocolate Angel Food Cake

Posted on January 21, 2013. Filed under: Dessert | Tags: , , , , , |


She emerges from her cone of silence to make an attempt to return to the world of blogging to to share new deliciousness and offers apologies for the laziness in sharing that she has been suffering from over the past several months.  This hasn’t been for a lack of cooking because there has been plenty of that (butternut squash risotto, coq au vin, carrot ginger soup, and beyond) but simply the extra time it takes to photograph and document the process to make sure I share the proper details.

And so I’m back!  And I return to you with an exciting addition that is detrimental to the essence of my blog…I am no longer…handmixed.  My kitchen is now officially adorned with a beautiful, shiny Kitchen Aid red stand-mixer which is the focus of today’s recipe.

The recipe I chose to “de-flour” (get it? get it??) my mixer was chocolate angel food cake, with a recipe from Martha Stewart.  Hers seemed slightly less complicated than Ina’s.  This is also not handmixed’s first angel food cake, but the last was a guest spot and this one has a chocolate twist.  Plus you can never have too much cake.

The endless whipping of egg whites to get stiff peaks and glossiness as the sugar is added would have been exhausting with a hand-mixer and borderline torture with a whisk.  I send out mad props to anyone who baked an angel food cake before hand- and stand-mixers existed.  Also, consider yourself warned.  This recipe requires TWELVE egg whites.  One FULL dozen.  So stay tuned for the next post – “What the hell do I do with 12 egg yolks?!” (ok not really but consider that when you are thinking about making this cake)

ImageChocolate Angel Food Cake

  • 1 1/2 cups sugar (divided in half)
  • Scant 1 cup cake flour (not self-rising) – scant is barely 1 cup
  • 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

Begin by preheating the oven to 350F.  Make sure you have room in the oven for the angel food cake pan so there is clearance at the top.  Then take a piece of parchment (or a very flexible cutting board) and sift the flour, 3/4 cup of sugar, cocoa, baking soda, and salt onto it.  This will make things easier when you need to gradually fold this mixture into the whipped egg whites.  Add the grated chocolate to the sifted ingredients and set aside.

ImagePreferably with a stand mixer, add your 12 egg whites.  I suggest separating them into a bowl before adding them to the mixer a few at a time, so you can easily remove any shells as needed.  Not that we perfectly capable egg separators ever have shell fall into the bowl of course.  Add 1 tsp of cream of tartar to the egg whites and whip until stiff peaks have formed.  While the mixer is running, gradually add the other 3/4 cup of sugar to the egg whites, beating until stiff, glossy peaks form.  The egg whites will be shiny.  Add the vanilla and almond extracts and mix completely.

Image

Gradually fold in the sifted flour, sugar, cocoa, grated chocolate mixture into the egg whites, a bit at a time, until fully combined.  Pour into a non-stick (non-greased) angel food cake pan.  Slam it on the counter a few times to get the bubbles out and even it out a bit.  Bake for about 30-35 minutes (I did 35), till the cake springs back to your touch.  Turn the cake pan upside down and place on a cooling rack.  Cool for an hour and don’t touch it no matter how tempted you are!  Run a thin knife around the cake pan, outside and inside circles, gently because the cake tears easily.  I found it easiest to hold the pan upside down still so that gravity could help once I had loosed the cake initially.

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Martha recommends making a chocolate hazelnut anglaise (similar to custard) to serve with the cake, which helps use some of the egg yolks.  I went with some fresh strawberries and almond whipped cream.  Tasty, light, delicious!  And surprisingly easy, especially with a stand mixer!

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2 Responses to “Chocolate Angel Food Cake”

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glad your back linda! i was just eyeing martha’s coconut angel food cake and this might top it b/c of the chocolate!

i meant to type lindz but my computer likes to correct me


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