Chocolate Flecked Angel Food Cake

Chocolate-Flecked Angel Food Cake

When Hubby made dinner recently, he made the whole dinner which means he even baked dessert! He followed the recipe and Amazon video for Shauna Sever’s Chocolate-Flecked Angel Food Cake. Yum!

Ingredients:
  • 12 egg whites
  • 1 1/2 teaspoons cream of tartar
  • 1/4 teaspoon fine salt
  • 1 cup sugar + 2 extra Tablespoons split in half
  • 1 Tablespoon vanilla extract
  • 3/4 cup cake flour
  • 1 1/2 ounces unsweetened chocolate bar
Directions:
  1. Preheat oven to 350 degree F.
  2. Whip egg whites on medium-high speed until soft peaks form, approximately 3 minutes.
  3. Continue beating on medium-high speed while adding 1/2 cup + 1 Tbl sugar until stiff, glossy peaks form.
  4. Change to low speed and add vanilla, cake flour and remaining 1/2 cup + 1 Tbl sugar.
  5. Grate unsweetened chocolate into batter and then mix for 30 seconds. Don’t overtax.
  6. Pour batter into a bundt pan. Important: Do not grease the pan because the batter has to “climb the sides of the pan.”
  7. Bake for 30-35 minutes.
  8. Invert bundt pan while cake cools. Tip: If your bundt pan has “feet,” the pan will invert and stand on them, but if not the pan can be balanced on top of a glass bottle (that would be inserted into the center of the pan.) Hubby didn’t need to balance the bundt pan on anything because the cake didn’t rise over the edge, so he inverted the pan just on its rim.
  9. When cool, use a spatula to carefully loosen the cake from the inside of the pan. Push the base up and out of the cake pan. Use the spatula to separate cake from the base and carefully tip onto a serving plate.

Serve plain or with berries and whipped cream.

 

 

 

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