Showing posts with label Chocolate Angel Food Cake. Show all posts
Showing posts with label Chocolate Angel Food Cake. Show all posts

Friday, May 6, 2011

Chocolate Angel Food Cake

First of all, you'll have to forgive me for the lack of food photography this time.

Although I got back from Malice and the Festival of Mystery late on Tuesday, I was wiped from all that travel, then Wednesday I had to move my daughter out of her college dorm. As I write this, Thursday, I'm swarmed with men all over my house installing replacement windows. No chance of me getting into my kitchen for any length of time.

What does that mean for food today? Eating out, of course.

But I don't want to leave you without a fabulous recipe. And I have one to share. This one is from my first White House Chef mystery - State of the Onion - and I've made it several times. Is it great? Oh yeah! I served it at one of my launch parties and received so many compliments that I decided I needed to share it here.

And speaking of sharing. Before I get to the recipe, here are a couple more shots from Avery and MJ's exciting night. I posted these on Facebook, but in case you haven't seen them:

Congrats again to my lovely and wonderful blog-sisters! Woo-hoo!! So excited for you.

And further good news - MJ's short story has been nominated for the Arthur Ellis Award, a prestigious Canadian writing award.

And now, for today's recipe:

Chocolate Angel Food Cake with Fresh Berries

12 jumbo egg whites, or egg whites equal to 2 cups
4 T. Dutch processed cocoa powder
¼ cup boiling water
2 T. vanilla extract
2 C. sugar, divided use
1 cup cake flour, well sifted or pulsed in a food processor
½ t. salt
2 t. cream of tartar
Confectioner’s sugar and cocoa powder for garnish
1 pint fresh berries, rinsed, drained, and chilled

Preheat oven to 350 degrees F.

In a medium bowl, combine boiling water, vanilla, and coca powder. Stir until smooth and glossy. Set aside.
In another medium bowl, or in food processor bowl, whisk or pulse together cake flour, 1 cup sugar, and salt. Set aside.

In a large clean bowl (the slightest bit of fat will keep your egg whites from whipping properly), beat the egg whites until foamy. Add cream of tartar. Continue beating until egg whites form soft peaks. Gradually add 1C. sugar until stiff peaks form.

Remove1 C. of egg mixture from large bowl and fold gently into cocoa mixture bowl.

In large bowl, take remaining egg mixture and incorporate flour mixture into it by gently sifting 1/3 cup of the flour onto surface of beaten eggs, and folding them together. Don’t overwork this batter or it will loose its incorporated air. Work gently but efficiently and quickly.

Gently fold cocoa mixture into egg batter.

Spoon or pour batter into an ungreased angel food cake pan. Run a knife through the batter in a circular motion to eliminate any large air pockets. Smooth the top of the batter with a spatula.

Place in oven and bake for 45 minutes. Do not open oven door during the first thirty minutes of baking. Top of cake will crack—this is part of its charm. Cake is done when surface springs back when gently touched or toothpick inserted into middle of cake comes out clean.
Remove cake from oven and invert pan.

Let cool completely—at least two hours at room temperature.

Remove cake from pan by running a sharp knife around sides and center of tube pan to release from sides, then remove cake from pan. If cake has removable tube, run knife around bottom of cake pan before removing.

Dust cake and berries with confectioner’s sugar. To serve, place cake slice on individual plate dusted with coca powder and confectioner’s sugar. Heap berries to side of cake. Dust with more confectioner’s sugar. Serve.

I know you'll enjoy this one. It's truly fabulous. Just remember to slice with a serrated knife. Makes life so much easier.


And, don't forget! Grace Interrupted comes out in less than a month! I hope you're as excited as I am! I'm visiting several bookstores to launch my new Manor House mystery, and I'd love to meet you.

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