Include in Print View:

Chocolate Angel Food Cake 2

Chocolate Angel Food Cake 2 recipe image
This Chocolate Angel Food Cake is a masterpiece of texture, offering a dense yet incredibly airy crumb infused with rich cocoa flavor. Unlike traditional butter-laden cakes, this dessert relies on whipped egg whites for its lift, resulting in a guilt-free treat that is both satisfying and elegant. The subtle sweetness of the sugar balances the deep notes of the cocoa, creating a sophisticated profile perfect for afternoon tea or as a finale to a dinner party. It is easy to prepare with pantry staples and requires no dairy, making it a versatile option for various dietary needs. Serve it plain or topped with fresh berries for a beautiful presentation.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 671.5
Dietary: Low-fat, Vegetarian
Description
This Chocolate Angel Food Cake is a masterpiece of texture, offering a dense yet incredibly airy crumb infused with rich cocoa flavor. Unlike traditional butter-laden cakes, this dessert relies on whipped egg whites for its lift, resulting in a guilt-free treat that is both satisfying and elegant. The subtle sweetness of the sugar balances the deep notes of the cocoa, creating a sophisticated profile perfect for afternoon tea or as a finale to a dinner party. It is easy to prepare with pantry staples and requires no dairy, making it a versatile option for various dietary needs. Serve it plain or topped with fresh berries for a beautiful presentation.
Ingredients
  • 1 cup All-purpose flour
  • 1 1/2 teaspoon Cream of tartar
  • 1/4 cup Cocoa
  • 1/2 teaspoon Salt
  • 1 1/2 cup Sugar
  • 1 1/2 teaspoon Vanilla
  • 10 Egg Whites
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC). Ensure your tube pan is completely clean and dry; do not grease it.
  2. 2
    In a medium bowl, sift together the all-purpose flour, cocoa powder, and 1/2 cup of the sugar. Sift again to ensure no lumps remain, then set aside.
  3. 3
    In a large, clean mixing bowl, beat the egg whites, cream of tartar, and salt on medium speed until soft peaks form.
  4. 4
    Increase the mixer speed to high. Gradually add the remaining 1 cup of sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
  5. 5
    Gently fold the reserved flour mixture into the egg whites using a spatula. Cut down through the center and fold over, rotating the bowl, until just combined.
  6. 6
    Fold in the vanilla extract gently until evenly distributed.
  7. 7
    Pour the batter into the ungreased tube pan. Tap the pan lightly on the counter to remove large air bubbles.
  8. 8
    Bake for 55 to 65 minutes, or until the cake springs back when lightly touched.
  9. 9
    Immediately invert the pan onto its feet or a bottle neck so the cake hangs upside down. This prevents it from collapsing.
  10. 10
    Let the cake cool completely in the inverted position, about 1 hour. Run a knife around the edge and center tube to release before removing from the pan.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 671.5kcal
% Daily Value *
Total Fat 2.7g5%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 2650.4mg111%
Total Carbohydrate 146.4g49%
Dietary Fiber 7.2g29%
Sugars 91.5g
Protein 23.0g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, angel food cake, egg whites, cocoa, light dessert, airy cake, vegetarian, low fat, baking, sweet treat, flourless cake, chocolate sponge, party dessert, classic recipe, dessert cake, whipped egg whites, cocoa powder, simple baking, homemade cake, chocolate lover
Read it online: https://www.chefs-mate.com/recipe/chocolate-angel-food-cake-2/