February 2007
Chocolate Angel Food Cake
 

¾ cup cake flour
½ cup unsweetened cocoa powder, preferably Dutch process
1½ cups superfine sugar
2 cups large egg whites (about 14 large eggs), room temperature
1½ tsp. cream of tartar

CHOCOLATE GANACHE ICING:

½ cup heavy cream
6 oz. chocolate, finely chopped

TO MAKE THE CAKE:

Preheat oven to 350°F.

Sift together the flour, cocoa, and ¾ cup superfine sugar three times into a large bowl. 

In the bowl of an electric mixer, beat the egg whites at high speed until foamy.  Add the cream of tartar and beat until the whites have tripled in volume, about 1½ minutes.  Sprinkle 6 tablespoons of sugar over the whites and beat until incorporated. Beat in remaining 6 tablespoons sugar until whites are glossy and hold stiff peaks when beaters are lifted, about 1 minute (whites should be completely smooth when rubbed between fingers).  Sprinkle one-third of the flour mixture over the whites and fold until just combined.  Fold in the remaining flour mixture in two additions, until no streaks of flour are visible.  Scrape the batter into an ungreased 10- x 4-inch tube pan with a removable bottom, and bake 45 minutes, or until a cake tester inserted in the center comes out clean.  Invert the pan onto a narrow neck bottle and let the cake cool completely.  Run a thin knife between the cake and the sides and center tube of the pan.  Remove the pan and invert cake onto a platter.

TO MAKE THE CHOCOLATE GANACHE ICING:

Place chopped chocolate in a heat proof bowl. Bring heavy cream to a boil, remove from heat, and pour over chopped chocolate.  Allow to sit 5 minutes.  Stir until smooth.  Drizzle the chocolate over the cake in a decorative pattern.