I used to be intimidated by scratch angel food cakes. Too many egg whites...What it it didn't rise?...What if I couldn't get it out of the pan? All valid concerns. Well I sucked it up today and gave it a whirl. The cake came out perfectly! The most time consuming part was separating 12 eggs. Now what to do with 12 egg yolks???
Serves 12
12 egg whites
1 teaspoon cream of tartar
1 1/4 sugar
1/2 cup unsweetened cocoa powder
1 cup cake flour
1 cup mini chocolate chips
1 recipe chocolate orange ganache(below)
Preheat the oven to 350. Sift the cocoa powder and the flour into a small bowl, set aside. Place the egg whites in a large mixing bowl. Using a standing mixer or hand held, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Then add the sugar gradually. Continue to beat until stiff peaks form(this will take about 4 minutes). Gently fold in the flour and cocoa mixture by hand. Add the chocolate chips. Try to keep the stirring to a minimum.
Pour the batter into an ungreased non-stick bundt pan. Bake for 30-35 minutes or until the cake springs back when lightly touched. Remove from the oven and invert the pan onto a baking sheet. Let it cool for 1 hour. Run a small knife around the inside edge to loosen the cake and unmold.
Serve with chocolate orange ganache.
Ganache
1 package of semi sweet chocolate chips
zest of one orange
1/3 cup of heavy cream
Place all ingredients into a small sauce pot. Place over low heat and stir continuously until the chocolate has melted and all is combined. Drizzle over each piece of cake before serving.
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