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United States Senator, West Virginia
Specialty Recipe
Chocolate Chocolate Angel Food Cake
- Ingredients
- 12 large egg whites
- 3/4 cup cake flour (Presto)
- 1 teaspoon vanilla
extract
- 1 teaspoon cream of
tartar
- 1-1/4 cups sugar
- 1/4 teaspoon salt
- 1/4 cup cocoa powder
- 1/4 cup chocolate syrup
Preheat oven to 325 degrees.
Beat egg whites in a large bowl for a few minutes before adding the
cream of tartar. Beat until egg whites stand in stiff peaks. Combine
the sugar and salt (if using granulated sugar, instead of superfine
bar sugar, sift it twice). Slowly add the sugar to the beaten egg
whites and also add the vanilla. Continue beating until peaks are not
only stiff but shiny. Sift the flour and the cocoa powder together and
fold into the mixture (try to deflate the egg whites as little as
possible).
Spoon into an ungreased
angel food cake tin. While doing this be sure there are no air bubbles
and push the mixture into the sides around the tin. When about 1/3
full, drizzle the chocolate sauce over the surface. Using a spoon or
spatula, plunge about 3 times into the batter for a marbled effect.
Add 1/3 more batter and repeat step, plunging in different areas than
last time. Now add the remainder of the batter. Keep in mind that the
syrup will settle to the bottom of the tin during baking if you use
too much or it is all in one area.
Put in oven on a middle or
lower rack (so it doesn't brown too quickly) and bake for 50 to 60
minutes. Remove from the oven and turn upside down, using the small
feet on the rim of the tin. Place on the counter to cool. It is
important to have the cake upside down, otherwise it will be heavy. If
your tin does not have feet, use a narrow-neck bottle to fit through
the hole of the center of the pan. Let it stay until completely
cooled. Run a serrated knife around the inside and outside of the tin
to loosen. Also do the same around the bottom of the tin once it has
been removed from the sides. Serve slices using a serrated knife in a
sawing motion.
Serves: 12 to 16.
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