Triple Chocolate Angel Food Cake Recipe
Ingredients
| 4 cups chocolate ice cream, softened 1 L | ||
| Icing sugar | ||
| Cake | ||
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Cake | 1 Cup (16 tbs) | |
| Unsweetened cocoa powder | 1/3 Cup (16 tbs) | |
| Egg whites | 2 Cup (16 tbs) | |
| Cream of tartar | 1 Teaspoon | |
| Salt | 1 Pinch | |
| Vanilla | 1 Teaspoon | |
| Fudge Sauce | ||
| Semi-sweet chocolate | 6 Ounce, chopped | |
| Whipping cream | 1/3 Cup (16 tbs) | |
| Water | 1/3 Cup (16 tbs) | |
| Corn syrup | 3 Tablespoon | |
| Unsweetened cocoa powder | 2 Tablespoon | |
Directions
CAKE: Into bowl, sift together 3/4 cup (175 mL) of the sugar, all of the flour and cocoa three times; set aside.
In separate bowl, beat egg whites, cream of tartar and salt until soft peaks form; gradually beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff peaks form.
Beat in vanilla.
In three additions, sift flour mixture over egg whites, gently folding in each until blended.
Gently turn into ungreased 10 inch (4 L) tube pan.
Run knife through batter to eliminate any large air pockets; smooth top with spatula.
Bake in 350°F (180°C) oven for 50 to 60 minutes or until cake springs back when lightly touched.
Invert cake pan and let cake hang on legs attached to pan, or on inverted funnel or bottle, until completely cool.
Run knife around edges and remove cake; cover and freeze for 2 hours or until firm.
Working from bottom (wider, rougher side), gently scoop out tunnel about 3 inches (8 cm) deep, leaving 1 inch (2.5 cm) thick walls.
Reserve cake pieces.
Fill tunnel with ice cream; top with enough of the cake pieces to cover completely.
Cover and freeze for 4 hours or until ice cream is firm. (Cake can be frozen for up to 3 days.)
FUDGE SAUCE: In saucepan, combine chocolate, cream, water, corn syrup and cocoa; cook over medium heat, whisking, until smooth.
Increase heat to medium high and bring just to boil; remove from heat and stir in vanilla.
Let cool. (Sauce can be covered and refrigerated for up to 3 days; reheat gently in double boiler or in microwave just until pourable.)
To serve, invert cake onto serving plate; sprinkle with icing sugar.
Serve each slice drizzled with sauce.
In separate bowl, beat egg whites, cream of tartar and salt until soft peaks form; gradually beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff peaks form.
Beat in vanilla.
In three additions, sift flour mixture over egg whites, gently folding in each until blended.
Gently turn into ungreased 10 inch (4 L) tube pan.
Run knife through batter to eliminate any large air pockets; smooth top with spatula.
Bake in 350°F (180°C) oven for 50 to 60 minutes or until cake springs back when lightly touched.
Invert cake pan and let cake hang on legs attached to pan, or on inverted funnel or bottle, until completely cool.
Run knife around edges and remove cake; cover and freeze for 2 hours or until firm.
Working from bottom (wider, rougher side), gently scoop out tunnel about 3 inches (8 cm) deep, leaving 1 inch (2.5 cm) thick walls.
Reserve cake pieces.
Fill tunnel with ice cream; top with enough of the cake pieces to cover completely.
Cover and freeze for 4 hours or until ice cream is firm. (Cake can be frozen for up to 3 days.)
FUDGE SAUCE: In saucepan, combine chocolate, cream, water, corn syrup and cocoa; cook over medium heat, whisking, until smooth.
Increase heat to medium high and bring just to boil; remove from heat and stir in vanilla.
Let cool. (Sauce can be covered and refrigerated for up to 3 days; reheat gently in double boiler or in microwave just until pourable.)
To serve, invert cake onto serving plate; sprinkle with icing sugar.
Serve each slice drizzled with sauce.
Chef
