Chocolate Angel Food Cake
by Irene Gray

Simplified from http://www.globalgourmet.com/food/ilc/0599/angel.html

This is an intensely chocolatey cake but it's quite light; a Sybarite
could eat a quarter of it himself.  It's impressive though not that
difficult to make well.  Use top quality cocoa for this since it's the
primary taste.

It goes exceptionally well with a tart Belgian Bier such as Liefmans
Goudenband, or Lambics such as Gueuze, Kriek and Framboise from Frank
Boone, Cantillon, Liefmans or Lindemans.  Coffee is OK; we haven't
found a wine that can work anywhere near as well as the Belgian Bier.


3/4	C	Sugar
3/4	C	Cake Flour
2/3	C	Cocoa powder, excellent quality
1 3/4	C	Egg Whites, room temperature (about 11 eggs)
2	tsp	Lemon Juice
1	pinch	Salt
1	C	Sugar
2	tsp	Vanilla extract

Preheat oven to 375F.
Place ungreased angel food (tube) cake pan on cookie sheet to catch drips.
Process 3/4 C Sugar, Flour, Cocoa Powder for two 10-second bursts.

In a very clean 6 quart mixing bowl (a 4 quart Kitchenaid mixer bowl
is too small) combine Egg Whites, Lemon Juice, and Salt.  Beat at high
speed until white and foaming.  Gradually add 1 C Sugar, one
Tablespoon at a time, beating constantly.  Add Vanilla with last
spoonful of Sugar. Continue beating at high speed to stiff peak
meringue stage.

Sift 1/4 C processed dry ingredients gently over beaten egg mixture.
Fold in gently with large spatula, trying not to deflate egg whites.
Continue adding 1/4 C at a time, gently folding to barely mix.

Turn batter into tube pan gently.
Gently level and clean off any dribbles from inside of tube pan,
otherwise the cake won't rise well and you'll get burnt bits.

Bake 35-40 minutes until a skewer comes out clean;
there will be large cracks in the surface.

Cool upside down with tube pan over neck of wine bottle.


$Id: chocolate_angle_food_cake.txt,v 1.1 2003/11/27 20:58:40 chris Exp $