This chocolaty creation from Mary Relyea of Canastota, New York brings the look and taste of pure indulgence, but leaves the fat and calories at the door. A drizzling of rich chocolate glaze lends an elegant touch and will keep guests wanting more. With only 3 g of fat per slice, this is one treat you'll want to see year after year!
- 1-1/2 cups egg whites (about 10)
- 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
- 1/2 cup semisweet chocolate chips
- 3 tablespoons half-and-half cream
- Place egg whites in a large bowl; let stand at room temperature 30 minutes.
- Meanwhile, preheat oven to 350°. Sift flour, 1 cup sugar and cocoa twice.
- Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 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 the lowest oven rack 40-50 minutes or until top crust is golden brown and top appears dry. 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-safe bowl, melt chocolate chips and cream; stir until smooth. Drizzle over cake. Yield: 12 servings.
Originally published as Chocolate Angel Food Cake in Light & Tasty December/January 2008, p66
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