Prep 25 mins
Cook 40 mins
Easier than you might think with heavenly results. You can halve this recipe and make an elegant dessert by baking in a Wilton 7 1/2" heart angel food pan. Just right for a romantic dinner. Fill the center hole with beautiful fresh fruit or even flowers. This recipe originally came from chef Brad Ogden in San Francisco.
- 1 1⁄2 cups superfine sugar (if not available or you just want to make your own, put granulated sugar into blender and whirl unti)
- 3⁄4 cup cake flour
- 1⁄4 cup dutch process cocoa
- 2 cups egg whites (about 16 large)
- 1 1⁄2 teaspoons cream of tartar
- 1 teaspoon pure vanilla extract
- 1⁄4 teaspoon salt
- 8 ounces semisweet chocolate, chips or small pieces
- 1⁄2 cup butter
- 1⁄4 cup water
- Place rack in center of oven and 15 minutes before baking, preheat to 375°.
- Divide sugar in half.
- Sift one half 3 times.
- Set aside.
- Sift the other half of sugar with the flour and cocoa 3 times.
- Set aside.
- Put egg whites in 4 quart grease-free bowl and beat on low speed with electric mixer until foamy.
- Add cream of tartar, vanilla and salt and increase speed to medium.
- Add the 3/4 cup sugar, one T at a time, beating well after each addition.
- Continue beating on medium until whites have increased their volume fivefold and hold their shape but are still shiny and moist.
- Gently and thoroughly fold in flour mixture, by thirds.
- Pour into ungreased 10" tube pan.
- Smooth the surface and cut through batter 5 or 6 times with a rubber spatula to break large air pockets.
- Bake 30-35 minutes until toothpick inserted in center comes out clean.
- Invert over a narrow-necked bottle and allow to cool.
- When completely cooled use a knife to loosen it from the side of the pan and turn out on wire rack.
- Drizzle Chocolate Glaze over top and allow to run down sides of cake.
- Chocolate Glaze: Combine chocolate, butter and water in bowl and microwave on high for 2-3 minutes, stirring once a minute until smooth.
I just wanted to rate the glaze. It was perfect -- easy to make, not too sweet and was glossy and smooth on top. Went perfectly as a topping to a chocolate cake I'd made.
This has to be the best cake I have ever made. My kids think so too!! Easy, light, moist, and absolutely delicious!! The hardest part of this recipe is figuring out what to do with all those egg yolks!! Thanks for posting it.