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Chocolate Chip Angel Food Cake

April 2006
Chocolate Chip Angel Food Cake

by 15 people

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Use your hand to separate egg yolks and whites. Just crack the egg into your palm and let the white drip between your fingers into a bowl.

Makes: 8 servings

Prep: 40 mins

Cook: 45 mins

Ingredients
  • 3 ounces bittersweet or semisweet chocolate, coarsely chopped
  • 1 cup cake flour
  • 1 1/2 cups granulated sugar
  • 13 large egg whites
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pure vanilla extract
  • Seven-Minute Frosting
Directions
  1. Position a rack in the lower third of the oven and preheat the oven to 375 degrees . Pulse the chocolate in a food processor until finely ground; reserve. In a medium bowl, whisk together the flour and 3/4 cup of the sugar until combined; reserve.
  2. In the bowl of a mixer fitted with a whisk, mix the egg whites, cream of tartar and salt on low speed until frothy, about 1 minute. Increase the speed to medium and beat the egg whites until they hold soft peaks, about 2 minutes. Stir in the remaining 3/4 cup of sugar, then beat the egg whites at medium-high speed until fluffy and just stiff.
  3. Remove the bowl from the mixer, sift one-third of the flour mixture over the egg whites and fold it in with a large spatula until just blended. Add the vanilla and fold in the remaining flour in 2 batches. Fold in the reserved ground chocolate and scrape the batter into a 10-inch tube pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Invert the pan and place the tube opening over the neck of a bottle to suspend the cake, then let cool completely, at least 1 hour and up to overnight.
  4. Unmold the Chocolate Chip Angel Food Cake and coat generously with the Seven-Minute Frosting.
Tip PAIR WITH:
  • Osborne Tawny Port (Portugal)