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Ingredients
- Glaze:
- 2 Tbs. instant coffee (espresso)
- 2 tsp. vanilla
- 1/4 cup canola oil
- 3 large eggs separated
- 3/4 cup semisweet chocolate chips
- 1 1/2 cups sugar
- 1 1/3 cups unsifted cake flour
- 1 tsp. baking powder
- 7 large egg whites at room temp.
- 1/2 tsp. cream of tartar
- 1/4 tsp. salt
- 1 tsp. instant coffee
- 1 1/2 Tbs. Kahlua
- 1 cup powdered sugar
- 1/4 cup semi sweet chips
Preparation
Step 1
preheat to 350
line angel food cake pan with wax paper
in small bowl stir together coffee, vanilla, and 1/4 cup warm water, whisk in oil and 3 egg yolks
in food processor pulse chocolate, sift 3/4 cup sugar, flour, and baking powder into a bowl
beat 10 egg whites, cream of tartar, and salt on low speed
gradually increases speed to med-high until soft peaks
slowly add 3/4 cup sugar
beat until semi stiff
fold coffee mix into whites then chips
sprinkle 1/3 cup flour mix over top
bake 55-65 min. cool 2 hrs.
mix coffee and 1 Tbs. hot water, add kahlua
whisk in powdered sugar
drizzle over cake
melt chips and drizzle over top
firm for 30 min.