MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chocolate-Ginger Angel Food Cake
Categories: Cakes, Desserts, Chocolate
Yield: 10 Servings
Parchment paper
1 1/3 c Confectioners' sugar
1 c + 1 tb all-purpose flour
1/3 c Unsweetened cocoa powder
2/3 ts Ground ginger
9 Egg whites
1 tb Vanilla extract
1 ts Cream of tartar
1/4 ts Salt
1 c + 2 tb granulated sugar
MMMMM---------------------------GLAZE--------------------------------
1 c Half-and-half
4 oz Semisweet chocolate,
- chopped
3 tb Confectioners' sugar
1/2 c Candied (crystallized)
- ginger, chopped
Position a rack in the center of the oven and heat to
350øF/175øC. Line a 10" springform or Bundt pan with
parchment paper. Sift confectioners' sugar, flour, cocoa
and ground ginger in a bowl; set aside. Using a mixer
fitted with the whisk attachment on medium speed, whip egg
whites, vanilla, cream of tartar and salt until whites
begin to form soft peaks, 1 to 2 minutes. Increase speed
to high, add 6 tablespoons granulated sugar and whip until
incorporated. Add remaining 3/4 cup granulated sugar in 2
increments and whip until whites hold stiff peaks, about 2
minutes. Gently fold dry ingredients into egg mixture with
a spatula. Pour batter into pan. Bake until cake springs
back when touched, 35 to 40 minutes. Remove from oven and
cool completely. Loosen edges with a knife; transfer to a
serving platter.
CHOCOLATE GLAZE: Bring half & half to a boil in a saucepan
over medium-high heat. Reduce heat to a low simmer and add
chocolate and confectioners' sugar; whisk until chocolate
melts and mixture is smooth.
Pour glaze over top of cake, allowing it to drip down sides.
Top with candied ginger. Store at room temperature in a cake
saver for up to 3 days.
by François Payard
SELF | December 2008
Yield: Makes a 10-inch cake; serves 10
MM Format by Dave Drum - 24 December 2008
Uncle Dirty Dave's Archives
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