Chocolate Angel Cake

Name: Chocolate Angel Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 16
Cuisine: Global
Ingredients: 59 milliliters baking cocoa; 237 milliliters cake flour; 1 leave Chocolate optional; 355 milliliters confectioners sugar; 2 teaspoons cream of tartar; 355 milliliters egg whites (about 10); 355 milliliters heavy whipping cream; 1 teaspoons salt; 118 milliliters sugar; 1 teaspoons vanilla extract

Chocolate Angel Cake might be just the dessert you are searching for. This recipe serves 16. One portion of this dish contains approximately 4g of protein, 8g of fat, and a total of 188 calories. This recipe from Taste of Home requires baking cocoa, vanillan extract, chocolate optional, and egg whites. From preparation to the plate, this recipe takes around 1 hour. Chocolate Chip Angel Food Cake with Chocolate Ganache, Chocolate Angel Cake, and Chocolate Angel Cake are very similar to this recipe.

Instructions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa three times; set aside.

Ingredients you will need

Powdered Sugar

Egg Whites

Cocoa Powder

All Purpose Flour

Equipment you will use

Bowl

Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.

Ingredients you will need

Cream Of Tartar

Egg Whites

All Purpose Flour

Sugar

Salt

Spoon into an ungreased 10-in. tube pan.

Equipment you will use

Frying Pan

Cut through batter with a knife to remove air pockets.

Equipment you will use

Knife

Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.

Equipment you will use

Oven

Frying Pan

Run a knife around side and center tube of pan.

Equipment you will use

Knife

Frying Pan

Remove cake to a serving plate.

In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form.

Ingredients you will need

Frosting

Equipment you will use

Bowl

Spread over the top and sides of cake. Store in the refrigerator.

Ingredients you will need

Spread

Garnish with chocolate leaves if desired.

Ingredients you will need

Chocolate

Equipment

Ingredients

Servings:

59milliliters

baking cocoa 237milliliters

cake flour 1leave

Chocolate optional 355milliliters

confectioners' sugar 2teaspoons

cream of tartar 355milliliters

egg whites (about 10)355milliliters

heavy whipping cream 1teaspoons

salt 118milliliters

sugar 1teaspoons

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "