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Black and White Angelfood Cake Recipe


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     Black and White Angelfood Cake

Category   Desserts - Breads
Sub Category   None

2 cups sifted superfine sugar (about 1 pound)
1 1/3 cup sifted cake flour (not self rising)
1 1/2 cups egg white at room temp (10-12)
3/4 tsp. kosher salt
1 1/2 tsp. cream of tartar
1 tsp pure vanilla
1/2 cup coarsely grated chocolate (I used mix of semi sweet and 60%)
1/2 pound semi sweet/60% chocolate
3/4 cup plus 1 Tbs. heavy cream

Preheat oven to 350 degrees. Combine 1/2 cup sugar with flour and sift together four times. Set aside. Place the egg whites, salt, and cream of tartar in the bowl of electric mixer fitted with 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 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 and heavy cream in a double boiler 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. There will be extra to serve warm on the side.

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