Chocolate Angel Food Cake with White and Dark Chocolate Glaze

  1. Preheat oven to 350.
  2. Have rack.in center of oven.
  3. Have ready a 10 inch ungreased tube pan.
  4. Have egg whites in a large bowl and let stand at room temperature, covered with plastic wrap.Meanwhile combine flour, 3/4 cup.of the granulated sugar, cocoa powder and salt.
  5. Sift this mixture trough a sifter or fine mesh strainer into a bowl Set aside
  6. Beat egg whites until soft peaks form, then add cream.of tarter, vanilla and remaining 3/4 cup granulated sugar, adding the sugar in slowly and beat until firm peaks form
  7. Add sifted flour/cocoa mixture to egg whites in 4 additions folding in throughly but gently being careful not to deflate.
  8. Use a rubber spatula
  9. Pour into tube pan.
  10. Run a metal kitchen knife through batter to remove any air bubbles
  11. Bake 35 to 45 minutes until a long wooden skewer comes out clean
  12. Immediately turn upside down on a,bottle or smooth top.glass,.cool.completely about 1 hour
  13. Run a thin sharp knife along all.walls of pan, including center to release cake.
  14. MAKE DARK CHOCOLATE GLAZE
  15. Melt chopped chocolate and cream in microwave just until chocolate is soft, stir until smooth.Drizzle on cake while warm and liquid.
  16. MAKE WHITE CHOCOLATE GLAZE
  17. Melt the white chocolate and cream until soft, stir until smooth.
  18. Drizzle on top and around the dark chocolate drizzle add Sparkle sugar and raspberries.
  19. Serve with Whipped cream, recipe attached below

egg whites, cake flour, cocoa, salt, cream of tarter, vanilla, sugar, chocolate, heavy cream, white chocolate, heavy cream, sugar

Taken from cookpad.com/us/recipes/352214-chocolate-angel-food-cake-with-white-and-dark-chocolate-glaze (may not work)

Another recipe

Switch theme