Chocolate Chip - Angel Food Cake with Bittersweet
• recipe from Martha Stewart Living •
MAKES ONE 10-INCH CAKE
For the cake:
• 1 1/4 cups cake flour
• 1 1/2 cups superfine sugar, divided in half
• 14 large egg whites (1 1/2 cups), at room temperature
• 1 1/4 teaspoons cream of tartar
• 1/2 cup coarsely grated bittersweet chocolate (I used bittersweet baking chips and pulsed in food processor)
For the ganache:
• 1/2 cup buttermilk
• 1 1/2 cups chopped bittersweet chocolate
1. Preheat oven to 350˚F. Sift flour into a mixing bowl, then resift the flour with 3/4 cup sugar.
2. In a clean metal bowl, beat egg whites with an electric mixer until frothy. Add cream of tartar; beat until whites have tripled in size. Slowly add remaining sugar and beat until firm and glossy.
3. Transfer egg whites to a large bowl. Gently fold in the flour mixture in three additions by sifting each addition onto the egg whites, and folding from the bottom of the bowl. Use fewest strokes possible. Fold in the grated chocolate. Pour batter into a 10-inch angel food cake pan, and run a knife or long wooden skewer through the center of the batter to release any air bubbles. Bake for 40 to 45 minutes, until the top becomes golden brown.
4. Invert the pan over the neck of a bottle, and cool for about 1 hour. Loosen the cake from the pan with a long, flexible knife, and turn the cake over onto a plate or cake stand.
5. Make the ganache by heating buttermilk over a low flame. When very warm, remove from the heat and add the chopped chocolate, stirring slowly until it has all melted. Use a small whisk and beat to smooth the mixture. Spread ganache over the top and around the sides of the cooled cake. Also good without the ganache and a dusting of confectioners' sugar.