Triple Chocolate Angel Food Cake with Chocolate Glaze

By Hklbrries

Ingredients

• Chocolate Glaze:
• 1 cup cake flour
• 1/2 cup unsweetened cocoa powder
• Pinch of salt
• 10 egg whites (about 1 3/4 cups), at room temperature
• 1 tsp cream of tartar
• 1 3/4 cups sugar
• 1 1/2 tsp pure vanilla extract
• 1 tsp fresh lemon juice
• 3 1/2 ounces bittersweet chocolate (about 3/4 cup), finely chopped
• 1/4 pound bittersweet chocolate (scant 1 cup), finely chopped
• 7 tbsp heavy cream
• 1 tbsp unsalted butter
• 1 tsp light corn syrup

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 F.

Sift the flour, cocoa and salt together. Beat the egg whites and cream of tartar in the bowl of an electric mixer until foamy. Slowly pour in the sugar and beat until the whites are glossy and firm, but not dry.

Sift 1/3 of the dry ingredients into the whites and fold gently with a rubber spatula. Add the vanilla and lemon juice, sift in another third of the flour mixture, and fold in gently. Sift in the remaining dry ingredients and fold in, along with the chopped chocolate.

Pour the batter into an ungreased tube pan with a removable bottom. Pass a skewer or long, thin knife blade through the batter to remove any air pockets. Bake until golden brown and cooked through, 35 to 40 minutes. Check for doneness with a skewer or paring knife; it should come out clean. Invert the pan on a rack and let the cake cool completely before removing from the pan, about 1 hour.

Make the Chocolate Glaze. Pour the glaze over the top of the cake.

To make the Chocolate Glaze: Combine everything in a small heavy-bottomed saucepan and cook over medium-low heat, whisking until smooth. Allow the glaze to cool and thicken slightly, then drizzle over the cake. To reheat, transfer to a small bowl and heat over a pan of barely simmering water or in a double boiler. If the glaze is thick, add a little cream or milk to thin.