Chocolate Angel Food Cake

Chocolate Angel Food Cake takes approximately 1 hour and 25 minutes from beginning to end. This dairy free recipe serves 8 and costs $1.69 per serving. One portion of this dish contains roughly 8g of protein, 5g of fat, and a total of 318 calories. This recipe from Back to the Cutting Board has 29 fans. It works well as a rather inexpensive dessert for Mother's Day. Head to the store and pick up bittersweet chocolate, vanillan extract, orange zest, and a few other things to make it today. Overall, this recipe earns a solid spoonacular score of 43%. Users who liked this recipe also liked Chocolate Angel Food Cake, Chocolate Angel Food Cake, and Chocolate Angel Food Cake.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325 degrees (F). If it does not have a removable bottom, line a 9 or 10 inch tube pan with parchment paper.Sift together the flour, cocoa and 3/4 cup of the sugar. Set aside.Grate the chocolate (my beloved microplane grater really came in handy for that) into a small bowl. Stir in 3 tbsp. of the flour mixture.Using an electric mixer set at low speed, beat egg whites until foamy. Increase mixer speed to medium, stir in cream of tartar and salt, and continue to beat until egg whites form soft peaks. (The eggs should look soft and still fold over on themselves when you remove the beater.) Gradually mix in the remaining 3/4 cup sugar and beat until stiff peaks form. (The eggs will have a sheen, and they won’t fold over anymore). Don’t overbeat! I don’t think this should take more than 5-10 minutes with a stand mixer. (I always had problems whipping egg whites with my hand mixer, so it might take longer if you’re using one of those. Just make sure to stop and test the thickness of the whites every few minutes.)Gently stir in the vanilla and lemon juice.Very gently fold the flour mixture into the beaten egg whites, then fold in the grated chocolate, stirring just until blended. (I had problems with it not being mixed well at the bottom of the bowl, so I found it helpful to transfer about half of the mixture to the pan and then finish folding the rest.)Gently scrape the batter into the prepared pan. Smooth the surface of the batter and tap the pan lightly to remove any air bubbles. Bake in center of the preheated oven for 45-60 minutes, or until the surface springs back when touched.Cool completely and remove from pan. Sprinkle with confectioners’ sugar and top with strawberries (below) before serving. If you have leftovers, it stores best in an airtight container to help keep it moist and fluffy.Combine all ingredients in a bowl.Refrigerate at least one hour or overnight, stirring occasionally.

 

Step by step:

1. Preheat oven to 325 degrees (F). If it does not have a removable bottom, line a 9 or 10 inch tube pan with parchment paper.Sift together the flour, cocoa and 3/4 cup of the sugar. Set aside.Grate the chocolate (my beloved microplane grater really came in handy for that) into a small bowl. Stir in 3 tbsp. of the flour mixture.Using an electric mixer set at low speed, beat egg whites until foamy. Increase mixer speed to medium, stir in cream of tartar and salt, and continue to beat until egg whites form soft peaks. (The eggs should look soft and still fold over on themselves when you remove the beater.) Gradually mix in the remaining 3/4 cup sugar and beat until stiff peaks form. (The eggs will have a sheen, and they won’t fold over anymore). Don’t overbeat! I don’t think this should take more than 5-10 minutes with a stand mixer. (I always had problems whipping egg whites with my hand mixer, so it might take longer if you’re using one of those. Just make sure to stop and test the thickness of the whites every few minutes.)Gently stir in the vanilla and lemon juice.Very gently fold the flour mixture into the beaten egg whites, then fold in the grated chocolate, stirring just until blended. (I had problems with it not being mixed well at the bottom of the bowl, so I found it helpful to transfer about half of the mixture to the pan and then finish folding the rest.)Gently scrape the batter into the prepared pan. Smooth the surface of the batter and tap the pan lightly to remove any air bubbles.

2. Bake in center of the preheated oven for 45-60 minutes, or until the surface springs back when touched.Cool completely and remove from pan. Sprinkle with confectioners’ sugar and top with strawberries (below) before serving. If you have leftovers, it stores best in an airtight container to help keep it moist and fluffy.

3. Combine all ingredients in a bowl.Refrigerate at least one hour or overnight, stirring occasionally.

Nutrition Information:

covered percent of daily need