• 10/10 Angel Food Day - 4

    From Dave Drum@1:229/452 to All on Sat Oct 9 11:33:02 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate-Ginger Angel Food Cake
    Categories: Cakes, Desserts, Chocolate
    Yield: 10 Servings

    Parchment paper
    1 1/3 c Confectioners' sugar
    1 c + 1 tb all-purpose flour
    1/3 c Unsweetened cocoa powder
    2/3 ts Ground ginger
    9 Egg whites
    1 tb Vanilla extract
    1 ts Cream of tartar
    1/4 ts Salt
    1 c + 2 tb granulated sugar

    MMMMM---------------------------GLAZE--------------------------------
    1 c Half-and-half
    4 oz Semisweet chocolate,
    - chopped
    3 tb Confectioners' sugar
    1/2 c Candied (crystallized)
    - ginger, chopped

    Position a rack in the center of the oven and heat to
    350øF/175øC. Line a 10" springform or Bundt pan with
    parchment paper. Sift confectioners' sugar, flour, cocoa
    and ground ginger in a bowl; set aside. Using a mixer
    fitted with the whisk attachment on medium speed, whip egg
    whites, vanilla, cream of tartar and salt until whites
    begin to form soft peaks, 1 to 2 minutes. Increase speed
    to high, add 6 tablespoons granulated sugar and whip until
    incorporated. Add remaining 3/4 cup granulated sugar in 2
    increments and whip until whites hold stiff peaks, about 2
    minutes. Gently fold dry ingredients into egg mixture with
    a spatula. Pour batter into pan. Bake until cake springs
    back when touched, 35 to 40 minutes. Remove from oven and
    cool completely. Loosen edges with a knife; transfer to a
    serving platter.

    CHOCOLATE GLAZE: Bring half & half to a boil in a saucepan
    over medium-high heat. Reduce heat to a low simmer and add
    chocolate and confectioners' sugar; whisk until chocolate
    melts and mixture is smooth.

    Pour glaze over top of cake, allowing it to drip down sides.
    Top with candied ginger. Store at room temperature in a cake
    saver for up to 3 days.

    by François Payard

    SELF | December 2008

    Yield: Makes a 10-inch cake; serves 10

    MM Format by Dave Drum - 24 December 2008

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