Angel Food Cake with Chocolate GanachePosted in Baking, Desserts on February 8th, 2010 by Eileen Devlin
So by a friend’s special request I decided to take this cake on. From all the recipes I read I knew it was going to be a bit of a challenge. The ganache was my preference out of all the different ways you can present the cake – surprise, surprise. So if you like angel food and would like to attempt it yourself, here you are
You will need:
- 1 cup cake flour
- 3/4 cup sugar
- 2 tablespoons sugar
- 12 large egg whites
- 1 1/2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon almond extract
- Note: For those not use to making angel food cakes don’t get any yoke in the whites, if you do throw out and start over. You can always separate the egg in a glass first. Then if no yoke pour into measuring container.
- DO NOT GREASE PAN.
- Use a two piece angelfood cake pan.
- Heat oven to 375.
- Sift the cake flour and 3/4 cup + 2 Tbsp sugar; set aside.
- Combine the extracts in a small bowl and set aside.
- Beat egg whites, cream of tartar and salt until it forms peaks.
- Add the other 3/4 cup of sugar slowly, then beat on high until stiff peaks form.
Beating on LOW, add flour mixture and extracts slowly. Make sure you fold in the sides and bottom of your mixing bowl. Spoon into an angel food cake pan. Move a knife through batter to remove air pockets. Bake 30-35 minutes or until top springs back when touched lightly with finger. Invert pan onto a tin funnel to cool completely.
Some angel cake pans have tri-legs so you can invert it onto a countertop but another site said that the moisture from the cake’s heat against the countertop makes the cake shrink and ruins the top. The space just isn’t far enough. So per another suggestion I inverted mine on a colander. This worked just fine!
While your cake is baking make your ganache – 1-package Ghirardelli semi-sweet/dark chips, 1 c heavy cream, and 1 tbsp butter. Heat heavy cream on stove until almost boiling (but NOT!). Quickly take it off heat and pour over chocolate in a glass bowl. Allow to sit for one minute. Stir together with butter. (The butter gives it that nice shine. Alternately, vanilla extract does the same thing.)
It will look a bit “milky” at first. The first time I made this I was a bit scared of how it would turn out because I didn’t want to lose the bitter flavor. But rest assured, it was fine. This will keep at room temperature for 2 days so this is something you can make in advance or if you have leftover and want to use the rest you can. Just cover with plastic wrap.
When you’re ready, slowly pour or spoon over cake (on parchment paper). I decided to do only the top of the cake and let the sides drip down. Since it is such a light cake I didn’t want to overwhelm it by covering the cake entirely.
I served this last night with raspberries, strawberries and whip cream. Fantastic! I hope you enjoy as well.
Happy Monday everyone and here’s to another week of cooking