Mocha Angel Food Cake

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* Exported from MasterCook *

 

Mocha Angel Food Cake

 

Recipe By :Weight Watchers, November/December 2000

Serving Size : 12 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 ounces bittersweet or semisweet chocolate

1 cup granulated sugar

1/2 cup packed brown sugar

1 cup sifted cake flour

2 tablespoons unsweetened cocoa powder -- sifted

1 1/2 tablespoons fine instant coffee granules

1/2 teaspoon salt

12 egg whites -- room temperature

1 teaspoon cream of tartar (or 2 teaspoons lemon

juice)

1 1/2 teaspoons vanilla extract

 

Place the oven rack in the lower third of the oven; preheat to 325°F. Set a 10 x

4-inch straight—sided tube pan nearby.

 

Chop the chocolate into small pieces with a sharp heavy knife, none larger than

1/4 inch. (There will be smaller chips and crumbs;

this is fine.) Set aside. In a food processor or blender, process the sugar and

brown sugar until finely ground, about 2 minutes,

working in 2 batches if necessary.

 

Sift the flour, cocoa, instant coffee, salt, and 3/4 cup of the sugar mixture in

a medium bowl.

 

With an electric mixer on low speed, beat the egg whites in a large bowl until

frothy, about 2 minutes. Add the cream of tartar and

beat until soft and fluffy, about 2 minutes. Increase the speed to medium and

beat in the remaining sugar mixture, 1 tablespoon at a

time, until shiny, soft peaks form; do not overbeat. Beat in the vanilla.

 

Sprinkle 4 rounded tablespoons of the flour mixture over the batter. Using a

large rubber spatula, gently fold in the flour mixture,

until almost combined. Repeat, adding the chopped chocolate with the last

addition of flour. Spoon into the pail and spread evenly.

 

Bake immediately, until the top springs back when firmly pressed, 55—65 minutes.

Invert onto a bottle—neck 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 or cake rack, then reinvert, right—side up.

 

Per serving: 175 Cal, 2 g Fat, 1 g Sat Fat, 0 mg Chol, 157 mg Sod, 36 g Carb, 1

g Fib, 5 g Prot, 15 mg Calc. POINTS per serving: 3.

 

S(Formatted by):

" KES on 12/22/00 "

 

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Serving Ideas : Serve this mile-high cake with fresh berries or sprigs of fresh

mint. Because angel food cake relies solely on

beaten egg whites to give ti height, don't overmix the batter. Be sure to pop

it in the oven as soon as you've prepared the batter.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0