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Mocha Angel Food Cake
2 oz bittersweet or semisweet chocolate
1 c sugar
½ c packed light brown sugar
1 c sifted cake flour
2 TBSP cocoa, sifted
1 ½ TBSP fine instant coffee granules
½ tsp salt
12 egg whites, room temperature
1 tsp cream of tartar or 2 tsp lemon juice
1 ½ tsp vanilla
Place the oven rack in the lower third of the oven; preheat to 325, set a 10 x 4 straight-sided tube pan nearby.
Chop the chocolate into small pieces with a sharp heavy knife, none larger then ¼. Set aside. In a food processor or blender process the sugar and brown sugar until finely ground, about 2 mins, working in two batches if necessary.
Sift the flour, cocoa, instant coffee, salt and ¾ c of the sugar mixture in med bowl
With an electric mixer on low speed, beat the egg whites in a lg bowl until frothy, about 2 mins. Add the cream of tartar and beat until soft and fluffy, about 2 mins. Increase the speed to medium and beat in the remaining sugar mixture, 1 TBSP at a time, until shiny, soft peaks form. Do not overbeat. Beat in the vanilla.
Sprinkle 4 round TBSP of flour mixture over the batter. Using a lg spatula, gently fold in the flour mixture, until almost combined. Repeat, adding the chopped chocolate with the last addition of flour. Spoon into the pan and spread evenly.
Bake immediately until the top springs back when firmly pressed 55-65 mins. Invert onto a bottleneck or inverted metal funnel and cool completely 2-3 hours. To loosen the cake, run a thin-bladed knife around the edges of the pan and center tube. Invert onto a plate then reinvert, right-side up
Serving 1/12 of cake 175 cal, 2 g fat, 36 g carb, 1 g fiber, 5 g protein PTS 3
Best of WW Magazine cookbook
2 oz bittersweet or semisweet chocolate
1 c sugar
½ c packed light brown sugar
1 c sifted cake flour
2 TBSP cocoa, sifted
1 ½ TBSP fine instant coffee granules
½ tsp salt
12 egg whites, room temperature
1 tsp cream of tartar or 2 tsp lemon juice
1 ½ tsp vanilla
Place the oven rack in the lower third of the oven; preheat to 325, set a 10 x 4 straight-sided tube pan nearby.
Chop the chocolate into small pieces with a sharp heavy knife, none larger then ¼. Set aside. In a food processor or blender process the sugar and brown sugar until finely ground, about 2 mins, working in two batches if necessary.
Sift the flour, cocoa, instant coffee, salt and ¾ c of the sugar mixture in med bowl
With an electric mixer on low speed, beat the egg whites in a lg bowl until frothy, about 2 mins. Add the cream of tartar and beat until soft and fluffy, about 2 mins. Increase the speed to medium and beat in the remaining sugar mixture, 1 TBSP at a time, until shiny, soft peaks form. Do not overbeat. Beat in the vanilla.
Sprinkle 4 round TBSP of flour mixture over the batter. Using a lg spatula, gently fold in the flour mixture, until almost combined. Repeat, adding the chopped chocolate with the last addition of flour. Spoon into the pan and spread evenly.
Bake immediately until the top springs back when firmly pressed 55-65 mins. Invert onto a bottleneck or inverted metal funnel and cool completely 2-3 hours. To loosen the cake, run a thin-bladed knife around the edges of the pan and center tube. Invert onto a plate then reinvert, right-side up
Serving 1/12 of cake 175 cal, 2 g fat, 36 g carb, 1 g fiber, 5 g protein PTS 3
Best of WW Magazine cookbook
