CHOCOLATE-FILLED CHERRY ANGEL CAKE
Here's a cake that will catch the eye of all your guests. It's beautiful and is ideal for parties or holidays. If you loved chocolate and cherries together, you'll love this cake! -Barbara Wheeler, Royal Oak, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Prepare cake mix batter according to package directions; fold in chopped cherries. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 350° for 45-55 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Cut cake horizontally into three layers., For filling, in a small heavy saucepan, cook and stir the chocolate chips, cherry juice, coffee and vanilla over medium-low heat until melted. Remove from the heat; stir in sour cream., To assemble, place one cake layer on a serving plate; spread with one half of the filling. Repeat layers. Top with remaining cake layer. Spread whipped topping over top and sides of cake. Garnish with walnuts, chocolate and cherries. Refrigerate until serving.
Nutrition Facts : Calories 236 calories, Fat 8g fat (6g saturated fat), Cholesterol 9mg cholesterol, Sodium 219mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-FILLED ANGEL FOOD CAKE
This decadent angel food cake has a secret tunnel of Amaretto-and-chocolate-flavored whipped cream and a luscious chocolate glaze. It's sure to impress. -Leah Rekau, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended., Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours., For filling, in a large microwave-safe bowl, combine baking chips, 1/4 cup cream and amaretto; microwave on high for 60-90 seconds or until chocolate is melted, stirring every 30 seconds. Continue stirring until mixture is smooth and glossy; cool to lukewarm (90°), about 25-30 minutes., Meanwhile, run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use). In a small bowl, beat remaining 3/4 cup cream until it begins to thicken. Add sugar; beat until soft peaks form., Fold whipped cream into lukewarm chocolate; spoon into tunnel. Replace cake top. Refrigerate, covered, at least 4 hours or overnight., For glaze, place baking chips in a small bowl. In a small saucepan, combine cream and sugar; bring just to a boil, stirring to dissolve sugar. Pour over baking chips; stir with a whisk until smooth. Stir in amaretto. Cool slightly, about 15 minutes., Unwrap cake; pour glaze over top, allowing some to drip down sides. Sprinkle with almonds.
Nutrition Facts : Calories 304 calories, Fat 15g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 79mg sodium, Carbohydrate 39g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE
When I take this different kind of angel food cake to church bake sales, it goes before I can get it on the table! I've always enjoyed cooking, especially baking. My other hobbies are embroidery, counted cross-stitch and taking care of my flowers and garden (I love to can). My husband and I are retired to our farm home; we have three sons, all grown, and four grandchildren.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Mixture will be thick. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.,
Nutrition Facts : Calories 344 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 127mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE ANGEL CAKE
When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty-making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. -Joyce Shiffler, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together confectioners' sugar, flour and cocoa three times; set aside. , Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , In a large bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. , Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired.
Nutrition Facts : Calories 244 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 194mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
FRUIT-FILLED ANGEL FOOD TORTE
"I was so tired of eating plain angel food cake and fruit for dessert that I decided to combine the two with a little whipped topping-the result is this scrumptious and refreshing torte," says Hettie Johnson of Jacksonville, Florida. "It tastes as good as it looks!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Fold 1-1/2 cups whipped topping into fruit cocktail just until blended. Split cake horizontally into three layers; place one layer on a serving plate. Spread with half of the fruit mixture. Repeat layers. Top with remaining cake layer. , Frost top and sides with remaining whipped topping. Arrange mandarin oranges on top. Refrigerate until serving. Serve with orange slices and mint if desired.
Nutrition Facts : Calories 0g sugar total.
DEEP CHOCOLATE TORTE WITH COFFEE BUTTERCREAM
Steps:
- Make the cake layers:
- Line 2 greased jelly-roll pans, 15 by 10 by 1 inch each, with wax paper and butter and flour the paper, shaking out the excess. In a large bowl with an electric mixer beat the egg yolks, add slowly 1 1/2 cups of the sugar, beating, and beat the mixture until it is thick and pale and forms a ribbon when the beaters are lifted. Add the chocolate and combine the batter well. In another large bowl with clean beaters beat the egg whites until they hold soft peaks, add the remaining 1/4 cup sugar slowly, and beat the mixture until it just holds stiff peaks. Stir one fourth of the whites into the yolk mixture, fold in the remaining whites gently but thoroughly, and pour the batter into the pans, spreading it evenly. Bake the cake layers in the middle of a preheated 375°F. oven for 18 to 20 minutes, or until a tester comes out clean. Let the cake layers cool in the pans, covered with kitchen towels, on large racks. Invert the cake layers onto the racks and remove the wax paper carefully.
- Make the buttercream:
- In a small heavy saucepan dissolve the sugar in 1/3 cup water over moderate heat, stirring, bring the mixture to a boil, and boil it until it registers 240°F. on a candy thermometer. In a large bowl with an electric mixer beat the eggs until they are frothy, add the sugar syrup in a thin stream, beating, and beat the mixture until it is cool. Beat in the butter, 1 tablespoon at a time, the espresso mixture, and a pinch of salt and beat the buttercream until it is combined well. If necessary, chill the buttercream, covered, until it is firm enough to spread.
- Make the ganache:
- In a large heavy saucepan bring the cream just to a boil and remove the pan from the heat. Add the chocolate and stir the mixture until it is smooth. Transfer the mixture to a bowl and chill it, covered, stirring occasionally, until it is cool and thickened, but do not let it solidify. Beat the mixture until it just forms soft peaks, but do not overbeat it or it will become granular.
- Assemble the torte:
- Transfer the cake layers to a work surface, trim the edges, and halve each cake layer lengthwise. On a serving plate arrange one of the cake layers, spread it with one third of the preserved, strained, and spread one third of the ganache over the preserves. Top the ganache with another cake layer and layer the remaining preserves, ganache, and cake layers in the same manner, ending with a cake layer. Spread the sides and top of the cake with a very thin layer of the buttercream and chill the torte for 30 minutes. Spread the sides and top of the torte with some of the remaining buttercream, reserving about 1/3 cup of it for making rosettes, and with a pastry comb or the tines of a fork score the buttercream lengthwise. Draw the back of a knife crosswise across the scored buttercream at intervals. Transfer the reserved buttercream to a small pastry bag fitted with a decorative tip, pipe rosettes on top of the torte along the long sides, and intersperse the rosettes with the chocolate coffee beans. The torte may be made 2 days in advance and kept covered loosely and chilled. Remove the torte from the refrigerator 30 minutes before serving.
DECADENT CHOCOLATE TRUFFLE TORTE
Create a mouthwatering chocolate truffle torte - and there's no cooking necessary!
Provided by Orlando Murrin
Categories Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat
Time 1h
Yield Serves 12 in small slices (it's very rich!)
Number Of Ingredients 6
Steps:
- Get your equipment ready (see tips below). Break the chocolate in small pieces into a large heatproof bowl. Spoon in the syrup and pour in about a quarter of the cream. Stand the bowl over (not in) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm - dip your little finger in to check.
- Get your cake tin ready. Do this while you are waiting for the chocolate to melt and cool so you're not hanging around. Cut open the plastic folder along the bottom, then cut out a disc to fit in the bottom of the tin and 3 strips to line the sides. (See step 2).
- Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk until the cream looks like step 3. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.
- Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you've got, fold the cream and chocolate together in a figure-of-eight motion. Don't be nervous - keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture - you will see and feel it thicken as you fold.
- Set the torte. Pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).
- Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of plastic around the sides. Invert a serving plate over the torte and turn the torte upside down on to it. Lift off the tin base and peel away the plastic. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.
Nutrition Facts : Calories 331 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.09 milligram of sodium
ELEGANT CHOCOLATE ANGEL TORTE
Impress your company with this beautiful torte. Delicious chocolate angel food cake layered with a strawberry whipped cream mixture. Cooking time may vary depending on the angel food cake mix you have.
Provided by Crafty Lady 13
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- To make strawberry puree, mash 2 cups sliced fresh strawberries (or frozen strawberries thawed) in blender or food processor. Cover, blend until smooth. Puree should measure 1 cup.
- Move oven rack to lowest position.
- Sift cocoa over contents of cake flour packet, stir to blend. Proceed with mixing cake as directed on package. Bake and cool as directed for 10-inch tube pan. Carefully run knife along side of pan to loosen cake; remove rom pan. Using a serrated knife, slice cake horizontally into four layers.
- Prepare whipped toppying mix as directed on package, using 1 cup nonfat milk and 1 teaspoon vanilla. Blend in strawberry puree.
- Place bottom cake layer on serving plate; spread with 1/4 of topping. Set next cake layer on top; spread with 1/4 of topping. Continue layering cake and topping. Refrigerate until ready to serve. Slice cake with sharp serrated knife, cutting with gentle sawing motions. Serve sliced cake with strawberry garnishes. Cover; refrigerate leftover cake.
Nutrition Facts : Calories 139.1, Fat 2.3, SaturatedFat 1.9, Cholesterol 0.3, Sodium 210, Carbohydrate 27.5, Fiber 0.8, Sugar 15.5, Protein 3.5
CHOCOLATE ANGEL TORTE
Make and share this Chocolate Angel Torte recipe from Food.com.
Provided by Molesworth
Categories Dessert
Time 1h
Yield 10 slices, 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C/350°F/gas mark 4.
- Grease and flour a deep 9" ring tin.
- Sift the flour and cornflour.
- Whisk egg whites and cream of tartar until soft peaks form.
- Gradually whisk in the sugar.
- Fold in flours and vanilla with a metal spoon.
- Pour into the tin and stand it on a baking sheet.
- Bake for 40 minutes, until the center springs back when pressed.
- Invert the tin onto a wire rack.
- Leave to cool completely.
- Break up the chocolate and melt it in a double-boiler or a heat-proof bowl set over a pot of rapidly simmering water.
- Remove from the heat.
- Stir in the sour cream and orange juice.
- Sit to cool for 10 minutes.
- Turn the cake out.
- Cut into 3 layers with a serrated bread knife.
- Sandwich together with filling in between.
- Whip cream and yogurt until soft peaks form.
- Spread over the cake.
- Chill for 1 hour.
- Decorate with chocolate curls and raspberries.
Nutrition Facts : Calories 422, Fat 23.5, SaturatedFat 14.3, Cholesterol 43, Sodium 95.8, Carbohydrate 50.4, Fiber 4, Sugar 29.9, Protein 9.6
ANGEL FOOD TORTE
By using different food coloring and fresh fruits, I have fun "dressing" this dessert for various occasions throughout the year. It's a great way to get the kids involved in kitchen duty.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 3
Steps:
- Slice cake into thirds horizontally. Spread each layer with topping and 1 cup fruit. Assemble layers and pipe with remaining topping. Chill until serving.
Nutrition Facts :
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