Glazed Chocolate Angel Food Cake Recipes

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.,

Steps:

• Preheat the oven to 350 degrees F.
• Sift the flour, cocoa powder, baking soda, espresso powder, salt and 3/4 cup sugar into a large bowl. Whisk in the chocolate and set aside.
• Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Whip the whites on medium-high speed until foamy, about 30 seconds. Slowly pour in the remaining 3/4 cup sugar and whip on high speed until the whites are glossy and can hold a stiff peak. Add the vanilla and beat to combine. Remove the bowl from the mixer.
• Gradually add the flour mixture, gently folding it into the egg white mixture, until fully combined. Spoon the batter into an ungreased 10-inch tube pan and bake until the cake springs back when pressed with a finger, 30 to 35 minutes. Do not open the oven during this time. Let cool, inverted, for 1 hour before removing the cake from the pan.
• To grill the cake: Preheat an outdoor grill or grill pan over medium-high heat. Slice the cake and brush both sides of each slice lightly with the butter. Grill the cake slices until the surface becomes lightly caramelized and grill marked, about 1 minute per side. Serve with the berries, a dollop of whipped cream and a sprinkling of grated chocolate.

Steps:

• 1. Move oven rack to lowest position. Preheat oven to 350. Pour cake mix and cocoa into clean mixing bowl; whisk together.
• 2. Add 1-1/3 cups water. Mix and bake according to package directions in 10" ungreased tube pan.
• 3. Prepare glaze when cake is cool. Place espresso granules in water in small microwave safe bowl; stir to dissolve. Mix in frosting. Microwave on HI for 20-25 seconds or until just pourable. Stir to blend.
• 4. Spread glaze over top of cake allowing some to drizzle down sides. Let glaze set and serve. Garnish with chocolate covered espresso beans if desired.

Steps:

• Place rack in center of oven and 15 minutes before baking, preheat to 375°.
• Divide sugar in half.
• Sift one half 3 times.
• Set aside.
• Sift the other half of sugar with the flour and cocoa 3 times.
• Set aside.
• Put egg whites in 4 quart grease-free bowl and beat on low speed with electric mixer until foamy.
• Add cream of tartar, vanilla and salt and increase speed to medium.
• Add the 3/4 cup sugar, one T at a time, beating well after each addition.
• Continue beating on medium until whites have increased their volume fivefold and hold their shape but are still shiny and moist.
• Gently and thoroughly fold in flour mixture, by thirds.
• Pour into ungreased 10" tube pan.
• Smooth the surface and cut through batter 5 or 6 times with a rubber spatula to break large air pockets.
• Bake 30-35 minutes until toothpick inserted in center comes out clean.
• Invert over a narrow-necked bottle and allow to cool.
• When completely cooled use a knife to loosen it from the side of the pan and turn out on wire rack.
• Drizzle Chocolate Glaze over top and allow to run down sides of cake.
• Chocolate Glaze: Combine chocolate, butter and water in bowl and microwave on high for 2-3 minutes, stirring once a minute until smooth.

Steps:

• Preheat the oven to 350 degrees F.
• Combine 1/2 cup of the sugar with the flour and sift them together 4 times. Set aside.
• Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the 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 of 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 chips and the heavy cream in a heat-proof bowl 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. If you have chocolate glaze left over, you can serve it on the side with the cake.