Devilish Angel Food Cake with Mudslide Ganache
by:
Light and delicious.
ingredients
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serves: 12
2/3 cup sifted cake flour
1/3 cup unsweetened cocoa
1/4 cup sugar
1/2 teaspoon ground cinnamon
12 large egg whites
1 teaspoon cream of tartar
2 teaspoons warm water
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup sugar
Mudslide Ganache
1/2 cup heavy cream
1/2 ounces dark chocolate, finely chopped (preferably 70 percent cacao)
1/2 ounce (1 tablespoon) unsalted butter, softened
1/2 ounce Kahlua
1/2 ounce Baileys Irish Cream
Servings Per Recipe: 12
Amount per Serving
Calories: 174
- Total Fat: 4.1 g
- Saturated Fat: 2.4 g
- Trans Fat: 0 g
- Cholesterol: 10.8 mg
- Sodium: 159.2 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 1.1 g
- Sugars: 22.2 g
- Protein: 4.9 g
preparation
1. Preheat oven to 350°F.
2. Sift together first 4 ingredients in a bowl, and set aside.
3. Beat egg whites, cream of tartar, warm water, vanilla extract, and salt in a large bowl at high speed of a mixer until foamy. Gradually add 1 cup sugar, 2 tablespoons at a time, beating mixture until stiff peaks form.
4. Sift flour mixture over egg white mixture, 1/4 cup at a time, and fold flour mixture in gently. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.
5. Bake at 350° for 45 minutes or until cake springs back when lightly touched. Invert pan; let cool completely. Loosen cake from sides of pan using a narrow spatula; revert cake onto a baking rack. Transfer the rack to a parchment-lined baking sheet.
6. For Mudslide Ganache, bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Stir in Kahlua and Baileys Irish Cream. Use immediately
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comments
Mommy_loves_to_cook
February 23, 2012