Chocolate
Angel Food Cake with Chocolate Drizzle
3/4 cup cake flour
1/4 cup good quality Dutch cocoa
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup granulated sugar
1 3/4 cup egg whites, about 13 large eggs
1 tablespoon warm water
1 teaspoon vanilla
3/4 cup granulated sugar
Preheat the oven to 350 degrees.
1. In a bowl, sift
the flour, cocoa, baking soda, and the first 3/4 cup of sugar together.
Set aside.
2. Beat the egg whites in a large bowl with the tablespoon of warm water
until foamy. Add the cream of tartar, salt, and the vanilla and continue
beating, gradually adding the last 3/4 cup of sugar, until soft peaks
form.
3. Gently fold in about one-fourth of the flour and cocoa mixture. Repeat
with the remaining mixture until all the flour is mixed in. Do not stir
more than necessary.
4. Scrape the batter into an ungreased tube pan. Bake for 45 to 50 minutes
or until done. When done, the cake will spring back to the touch. Immediately
invert the tube pan over the neck of a bottle and let cool in the inverted
position.
To make the drizzle:
3 tablespoons cocoa
2 cups powdered sugar
Water or milk to reach desired consistency
Mix the cocoa, powdered
sugar, and water or milk together to reach the desired syrup-like consistency.
To serve, drizzle
the chocolate syrup over each a slice of cake. Garnish with whipped
cream and fresh raspberries if desired.
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