Best Chocolate Drizzle For Angel Food Cake Recipes

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GLAZED CHOCOLATE ANGEL FOOD CAKE



Glazed Chocolate Angel Food Cake image

A drizzling of rich chocolate glaze lends an elegant touch and will keep guests wanting more. With only 3g of fat per slice, this is one treat you'll want to see year after year! -Mary Relyea, Canastota, New York

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 10

1-1/2 cups egg whites (about 10 large)
1 cup cake flour
2 cups sugar, divided
1/2 cup baking cocoa
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon salt
GLAZE:
1/2 cup semisweet chocolate chips
3 tablespoons half-and-half cream

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Sift flour, 1 cup sugar and cocoa together twice., Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until top springs back when lightly touched and cracks feel dry, 40-50 minutes. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, in a microwave, melt chocolate chips with cream; stir until smooth. Drizzle over cake.

Nutrition Facts : Calories 235 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 102mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE ICING



Chocolate Angel Food Cake with Chocolate Icing image

This eye-appealing cake brings mild chocolate flavor and a touch of elegance to any meal. And there's only 1 g of fat per serving! Rebecca Baird - Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 14

12 egg whites
1 cup cake flour
1/3 cup baking cocoa
3/4 teaspoon cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1-2/3 cups sugar
ICING:
1-3/4 cups confectioners' sugar
1/3 cup baking cocoa
1/3 cup reduced-fat sour cream
1 tablespoon fat-free milk
3/4 teaspoon vanilla extract

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift flour and cocoa together twice; set aside., Add the cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate., For icing, in a small bowl, beat the confectioners' sugar, cocoa, sour cream, milk and vanilla until smooth. Drizzle over cake. Refrigerate leftovers.

Nutrition Facts : Calories 195 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 64mg sodium, Carbohydrate 43g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE ANGEL FOOD CAKE I



Chocolate Angel Food Cake I image

This is a very moist and light angel food. A family favorite at my house.

Provided by Jane Hilton

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 8

2 cups egg whites
¼ teaspoon salt
1 ¼ teaspoons cream of tartar
1 ¼ cups white sugar
1 ¼ cups confectioners' sugar
1 ¼ cups cake flour
¼ cup unsweetened cocoa powder
1 ¼ teaspoons vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
  • In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
  • Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.

Nutrition Facts : Calories 179 calories, Carbohydrate 39.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 100 mg, Sugar 28.7 g

BLACK AND WHITE ANGEL FOOD CAKE



Black and White Angel Food Cake image

Provided by Ina Garten

Categories     dessert

Time 2h15m

Yield 8 servings

Number Of Ingredients 9

2 cups sifted superfine sugar (about 1 pound)
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/2 cup coarsely grated semisweet chocolate
1/2 pound semisweet chocolate chips
3/4 cup plus 1 tablespoon heavy cream

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine 1/2 cup of the sugar with the flour and sift them together 4 times. Set aside.
  • Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated. Fold in the grated chocolate.
  • Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan.
  • For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over, you can serve it on the side with the cake.

ANGEL FOOD CAKE



Angel Food Cake image

There's a reason angel food cake is a favorite dessert-it's tender, light as air, and tastes, well, divine. What's more, it's virtually fat-free and uses just six ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h10m

Number Of Ingredients 7

1 cup cake flour (spooned and leveled)
1/4 teaspoon salt
12 large egg whites, room temperature
1 teaspoon cream of tartar
1 1/4 cups sugar
2 teaspoons pure vanilla extract
Berries and Cream, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
  • Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
  • Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.

Nutrition Facts : Calories 212 g, Protein 7 g

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE GLAZE



Chocolate Angel Food Cake with Chocolate Glaze image

Easier than you might think with heavenly results. You can halve this recipe and make an elegant dessert by baking in a Wilton 7 1/2" heart angel food pan. Just right for a romantic dinner. Fill the center hole with beautiful fresh fruit or even flowers. This recipe originally came from chef Brad Ogden in San Francisco.

Provided by sugarpea

Categories     Dessert

Time 1h5m

Yield 1 10inch cake

Number Of Ingredients 10

1 1/2 cups superfine sugar (if not available or you just want to make your own, put granulated sugar into blender and whirl unti)
3/4 cup cake flour
1/4 cup dutch process cocoa
2 cups egg whites (about 16 large)
1 1/2 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
8 ounces semisweet chocolate, chips or small pieces
1/2 cup butter
1/4 cup water

Steps:

  • Place rack in center of oven and 15 minutes before baking, preheat to 375°.
  • Divide sugar in half.
  • Sift one half 3 times.
  • Set aside.
  • Sift the other half of sugar with the flour and cocoa 3 times.
  • Set aside.
  • Put egg whites in 4 quart grease-free bowl and beat on low speed with electric mixer until foamy.
  • Add cream of tartar, vanilla and salt and increase speed to medium.
  • Add the 3/4 cup sugar, one T at a time, beating well after each addition.
  • Continue beating on medium until whites have increased their volume fivefold and hold their shape but are still shiny and moist.
  • Gently and thoroughly fold in flour mixture, by thirds.
  • Pour into ungreased 10" tube pan.
  • Smooth the surface and cut through batter 5 or 6 times with a rubber spatula to break large air pockets.
  • Bake 30-35 minutes until toothpick inserted in center comes out clean.
  • Invert over a narrow-necked bottle and allow to cool.
  • When completely cooled use a knife to loosen it from the side of the pan and turn out on wire rack.
  • Drizzle Chocolate Glaze over top and allow to run down sides of cake.
  • Chocolate Glaze: Combine chocolate, butter and water in bowl and microwave on high for 2-3 minutes, stirring once a minute until smooth.

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE GLAZE



Chocolate Angel Food Cake With Chocolate Glaze image

This is a Heart Healthy recipe from a TOH Healthy Cooking Magazine. The contributer's name is Rebecca Baird. I haven't made this yet. I am putting it here for safekeeping.

Provided by Zaney1

Categories     Low Cholesterol

Time 1h5m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 14

12 egg whites, at room temp
1 cup cake flour
1/3 cup baking cocoa
3/4 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1 2/3 cups sugar
chocolate glaze
1 3/4 cups powdered sugar
1/3 cup baking cocoa
1/3 cup low-fat sour cream
1 tablespoon low-fat milk
3/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 350.
  • Move oven racks to the lowest position.
  • In a med. bowl, sift together flour and cocoa, twice.
  • Set aside.
  • Put the egg whites in a large glass or metal bowl.
  • Add cream of tartar, both vanilla and almond extracts and salt to the egg whites.
  • Beat on medium speed until soft peaks form.
  • Gradually add the sugar, about 2 Tbsp at a time, beating on high until stiff glossy peaks form and the sugar is dissolved.
  • Gradually fold in flour mixture 1/2 cup at a time.
  • Fold carefully so you don't deflate the egg whites.
  • Gently spoon into an ungreased 10 inch tube pan.
  • Carefully cut through batter with a knife to remove any air pockets.
  • Bake on the lowest rack postition at 350 for 30-40 minutes or until lightly browned and entire top appears dry.
  • Immediately invert pan-I use upside down coffee mugs.
  • Cool comlpetely.
  • After it is cooled, about 1 hour, run a thin sharp knife around the side and center of the pan to loosen it.
  • Remove cake to a serving plate.
  • CHOCOLATE GLAZE:.
  • In a small bowl, beat the powdered sugar, cocoa, sour cream, milk and vanilla until smooth.
  • Drizzle over cake.
  • Refrigerate leftovers, if any.

Nutrition Facts : Calories 193.2, Fat 1.2, SaturatedFat 0.7, Cholesterol 2, Sodium 62.9, Carbohydrate 43.1, Fiber 1.3, Sugar 34.1, Protein 4.3

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