Triple Chocolate Angel Food Cake
From: Canadian Living
Makes 10 to 12 servings

Light angel food cake contrasts beautifully with a tunnel of ice cream and a gooey fudge sauce. For a low-fat version, use a fruit sorbet in the tunnel and a raspberry puree for the sauce.

4 cups chocolate ice cream, softened

Cake:
1-3/4 cups granulated sugar
1 cup cake-and-pastry flour
1/3 cup unsweetened cocoa powder
2 cups egg whites (about 16)
1 tsp cream of tartar
Pinch salt
1 tsp vanilla

Fudge Sauce:
6 oz semisweet chocolate, chopped
1/3 cup whipping cream
1/3 cup water
3 Tbsp corn syrup
2 Tbsp unsweetened cocoa powder
1 tsp vanilla

Cake:
Into bowl, sift together 3/4 cup (175 mL) of the sugar, all the flour and cocoa three times; set aside. In separate bowl, beat egg whites, cream of tartar and salt until soft peaks form; gradually beat in remaining sugar, 2 Tbsp (25 mL) at a time, until stiff peaks form. Beat in vanilla. In three additions, sift flour mixture over egg whites, gently folding in each addition until blended. Gently turn into ungreased 10-inch (4 L) tube pan. Run knife through batter to eliminate any large air pockets; smooth top with spatula. Bake in 350 degree F (180 degree C) oven for 50 to 60 minutes or until cake springs back when lightly touched. Invert cake pan and let cake hang on legs attached to pan, or on funnel or bottle, until completely cool. Run knife around edges and remove cake; cover and freeze for 2 hours or until firm.

Working from bottom (wider, rougher side), gently scoop out tunnel about 3 inches (8cm) deep, leaving 1-inch (2.5 cm) thick walls. Reserve cake pieces. Fill tunnel with ice cream; top with enough of the cake pieces to cover completely. Cover and freeze for 4 hours or until ice cream is firm, or for up to 3 days.

Fudge Sauce:
In saucepan, combine chocolate, cream, water, corn syrup and cocoa; cook over medium heat, whisking, until smooth. Increase heat to medium-high and bring just to boil; remove from heat and stir in vanilla. Let cool. (Sauce can be cooled, covered and refrigerated for up to 3 days; reheat gently in double boiler or in microwave just until pourable.) To serve, invert cake onto plate; sprinkle with icing sugar. Serve each slice drizzled with sauce.