Subj : 10/10 Angel Food Day - 4
To   : All
From : Dave Drum
Date : Sat Oct 09 2021 11:29:30

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
 
MMMMM

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