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:

3 (1 oz.) squares semisweet or bittersweet chocolate, grated

3/4 cup cake flour

1 tsp. cream of tartar

12 egg whites

1 1/2 tsp. lemon juice

1/4 cup orange juice

1 tsp. orange zest

1/4 tsp. salt

6 cups (2 pints) strawberries, hulled and sliced

1 1/2 cups sugar

1/4 cup unsweetened cocoa powder

1/4 tsp. vanilla extract

Equipment:

microplane

baking paper

hand mixer

stand mixer

bowl

oven

frying pan

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:

Quickview
318k Calories
8g Protein
5g Total Fat
62g Carbs
6% Health Score
Limit These
Calories
318k
16%

Fat
5g
8%

  Saturated Fat
2g
16%

Carbohydrates
62g
21%

  Sugar
47g
53%

Cholesterol
0.64mg
0%

Sodium
150mg
7%

Caffeine
15mg
5%

Get Enough Of These
Protein
8g
17%

Vitamin C
68mg
83%

Manganese
0.76mg
38%

Selenium
15µg
22%

Fiber
4g
17%

Copper
0.33mg
16%

Vitamin B2
0.25mg
15%

Magnesium
55mg
14%

Potassium
431mg
12%

Iron
1mg
9%

Phosphorus
92mg
9%

Folate
35µg
9%

Zinc
0.74mg
5%

Vitamin B3
0.76mg
4%

Vitamin B6
0.07mg
3%

Calcium
33mg
3%

Vitamin B1
0.05mg
3%

Vitamin B5
0.33mg
3%

Vitamin K
3µg
3%

Vitamin E
0.43mg
3%

covered percent of daily need
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Food Trivia

Onion is Latin for large pearl. A basket of onions was considered a respectable funeral offering in ancient Egypt, second only to a basket of bread. Onions, with their circular layers, represented eternity and were found in the eyes of King Ramses IV who died in 1160 B.C.

Food Joke

Eating on his own Issy’s wife is unwell and so Issy is sitting in a restaurant on his own for a change. He spends a good deal of time looking at the menu and even when the waiter returns to take his order, Issy is still poring over the menu. The waiter clears his throat and asks, "Ahem, excuse me for asking, sir, but is there a problem with the menu?" "No there isn’t," Issy replies. "It’s just that my wife Betty usually tells me what I am allowed to eat, and she’s not here." "That`s no problem," says the waiter, "the soup of the day is chicken soup with lokshen and to make it real tasty we add giblets and chicken fat. But…. I’m sure your wife would want you to have the tomato juice." The waiter then continues. "Today’s special is potted flanken nosh-up. This is made with especially fatty meat to which we add potatoes and carrots and leave the whole caboodle in the oven for almost eight hours. We then serve it with home made challah bread for dipping into the gravy. But….. I’m sure your wife would want you to have the boiled chicken wings and rice." On hearing this, Issy puts down the menu and says, "Nag nag, nag. That`s all Betty ever does. I`m tired of her telling me what to do. I`ll have the chicken soup and flanken nosh-up."

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