Home Recipe Recipe: Tasty Chocolate Angel Food Cake with White and Dark Chocolate Glaze

Recipe: Tasty Chocolate Angel Food Cake with White and Dark Chocolate Glaze

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Chocolate Angel Food Cake with White and Dark Chocolate Glaze.

Chocolate Angel Food Cake with White and Dark Chocolate Glaze You can have Chocolate Angel Food Cake with White and Dark Chocolate Glaze using 18 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Chocolate Angel Food Cake with White and Dark Chocolate Glaze

  1. You need of CAKE.
  2. Prepare 1 1/2 cup of egg whites, about 12 to 14 large eggs.
  3. It’s 1 cup of cake flour.
  4. It’s 1/4 cup of unsweetened cocoa powder.
  5. It’s 1/4 tsp of salt.
  6. Prepare 1 1/2 tsp of cream of tarter.
  7. Prepare 1 tsp of vanilla extract.
  8. It’s 1 1/2 cup of granulated sugar, divided use.
  9. It’s of DARK CHOCOLATE,GLAZE.
  10. You need 6 oz of dark chocolate, chopped. Not more than 60%.
  11. Prepare 2 tbsp of heavy cream.
  12. Prepare of WHITE CHOCOLATE GLAZE.
  13. It’s 6 oz of white chocolate, chopped.
  14. Prepare 2 tbsp of heavy cream.
  15. Prepare of GARNISH.
  16. Prepare of fresh raspberries.
  17. You need of whipped cream recipe attached in dorection step #12.
  18. It’s 1 tbsp of sparkle sugar.

Chocolate Angel Food Cake with White and Dark Chocolate Glaze instructions

  1. Preheat oven to 350. Have rack.in center of oven. Have ready a 10 inch ungreased tube pan..
  2. 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. Sift this mixture trough a sifter or fine mesh strainer into a bowl Set aside.
  3. 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.
  4. Add sifted flour/cocoa mixture to egg whites in 4 additions folding in throughly but gently being careful not to deflate. Use a rubber spatula.
  5. Pour into tube pan. Run a metal kitchen knife through batter to remove any air bubbles.
  6. Bake 35 to 45 minutes until a long wooden skewer comes out clean.
  7. Immediately turn upside down on a,bottle or smooth top.glass,.cool.completely about 1 hour.
  8. Run a thin sharp knife along all.walls of pan, including center to release cake..
  9. MAKE DARK CHOCOLATE GLAZE.
  10. Melt chopped chocolate and cream in microwave just until chocolate is soft, stir until smooth.Drizzle on cake while warm and liquid..
  11. MAKE WHITE CHOCOLATE GLAZE.
  12. Melt the white chocolate and cream until soft, stir until smooth. Drizzle on top and around the dark chocolate drizzle add Sparkle sugar and raspberries. Serve with Whipped cream, recipe attached below https://cookpad.com/us/recipes/343417-stabilized-whipped-cream-for-frosting-topping-and-dipping.

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