Chocolate Angel Food Cake with Nutella Ganache Sauce
Originally Published Feb 23, 2012.
Chocolate Angel Food Cake
Sift together twice:
1 1/4 cups icing sugar (powdered sugar)
1/2 cup all purpose flour
1/2 cup cake flour
1/3 cup good quality cocoa
Beat to soft peaks:
12 egg whites
1/4 tsp salt
2 tsp vanilla extract
1 1/2 tsp cream of tartar
Gradually add, a couple of tablespoons at a time
1 cup sugar
Sift the dry ingredients over the beaten egg whites in four equal portions, folding very gently after each addition. A light touch is what is important here. Fold as gently as possible and only until the dry ingredients are just incorporated.
Transfer the batter to an UNGREASED 10 inch tube pan.
Bake at 350 degrees for 50 -60 minutes or until the cake springs back to the touch at the center.
Angel-food cake needs to be cooled in the pan upside down. You can use a soda bottle in the center of the tube pan to keep the surface of the cake off the counter top or you can stack cookbooks 10 inches apart and let the edges of the pan rest on the books. This step is important so that the cake does not fall after baking.
When completely cooled, run a sharp knife around the outer edge and around the center post of the tube pan and gently shake the cake out of the pan onto a serving plate. Serve with warm Nutella Ganache Sauce and a garnish of freshly toasted chopped hazelnuts.
Nutella Ganache Sauce
Melt together until smooth
1/2 cup whipping cream
1/2 cup Nutella
1 cup chocolate chips
Serve warm over the cake. This also makes a terrific sundae topping.