Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Chocolate Angel Food Cake with Chocolate Sauce


1-3/4 Cups granulated sugar
1 Cup cake and pastry flour
1/3 Cup cocoa
2 Cups egg whites (about 12-16 eggs)
1 TSP vanilla
1 TSP cream of tartar
pinch of salt

CHOCOLATE SAUCE
6 oz bittersweet or semisweet chocolate, chopped
2 TBSP cocoa
3 TBSP corn syrup
1/2 Cup water
1 TSP vanilla

Makes 12 to 16 servings

Preheat oven 325 deg F. Sift 3/4 cup sugar with flour and cocoa 3 times, stir well, reserve. In a large bowl, beat egg whites with cream of tartar and salt until light and opaque. Slowly beat in remaining 1 cup sugar. Beat until stiff. Beat in vanilla. Fold reserved flour mixture into egg whites in 3 additions. Do not overfold, but make sure there are no pockets of flour in batter. Gently turn batter into 10 inch tube pan. Bake in preheated 325o F oven for 45 to 50 minutes. To make chocolate sauce, combine chocolate, cocoa, corn syrup and water in saucepan and cook gently until smooth. Remove from heat and stir in vanilla. Cool. Invert cake pan on rack and allow to cool for 1 hour. Remove gently from pan by running knife around inside edge of pan and centre tube. Slice cake and serve drizzled with sauce.

WITH TUNNEL OF RASPBERRY
After cake has been cooled and removed from pan, cut 1/2 inch slice from top of cake. Gently scoop out centre part of cake, leaving 1/2 inch border at bottom and sides. Cut pieces of scooped out cake into 1/2 inch pieces and fold into 4 cups softened raspberry sorbet (or frozen yogurt). Fill tunnel with sorbet mixture. Replace top and freeze cake.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.