Angel Food Cake (Triple Chocolate )

By Mirella

Ingredients

• Sauce:
• 1 1/2 cups (375 mL) granulated sugar, divided
• 3/4 cup (175 mL) cake-and-pastry flour
• 1/3 cup (75 mL) unsweetened cocoa
• 1 tbsp (15 mL) instant espresso power
• 1 1/2 cups (375 mL) egg whites (about 12)
• 1 tsp (5 mL) cream of tartar
• 1 pinch salt
• 1 tsp (5 mL) vanilla extract
• 1 cup (250 mL) chopped semi-sweet chocolate
• 3/4 cup (175 mL) coffee
• 1/2 cup (125 mL) brown sugar
• 2 tbsp (25 mL) corn syrup
• 1 cup (250 mL) semi-sweet chocolate, chopped

Details

Servings 12

Preparation

Step 1

In a bowl, sift ½ cup (125 mL) sugar with flour, cocoa and espresso powder.

Place egg whites in large bowl of electric mixer, with cream of tartar and salt. Heat a few cups of water in medium saucepan and place bowl of egg whites over water, stirring, until egg whites feel a little warm. (This takes 3 to 5 minutes.) Start beating egg whites with mixer and gradually beat in remaining 1 cup (250 mL) sugar. Beat in vanilla. Gently fold in the flour-and-cocoa mixture in three additions. Fold in chopped chocolate.

Spoon mixture into 10-in (26-cm) angel food cake pan. Bake in preheated 350°F (180°C) oven for 30 to 35 minutes, or until cake tester comes out clean. Turn cake upside down on a rack and cool cake in pan. To remove cake from pan, use a thin knife to loosen it around tube and sides.

For the sauce, place coffee, brown sugar and corn syrup in a saucepan and bring to a boil. Remove from heat. Add chocolate and stir until smooth and melted.

Slice cake and drizzle with chocolate sauce.