Recipe: Chocolate Angel Food Cake and Classic Chocolate Angel food Cake

I couldn't find a recipe for chocolate angel food cake and chocolate chips but I am sure you can add about 3/4 -1 cup of mini chocolate chips to any of the following recipes. Good luck!

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CHOCOLATE ANGEL FOOD CAKE

3/4 cup cake flour
1/4 cup unsweetened cocoa powder
1 1/2 cups white sugar
3 (1 ounce) squares semisweet chocolate, grated
12 egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1 1/2 teaspoons lemon juice
confectioners' sugar for dusting

Preheat oven to 325 degrees F (165 degrees C). If it does not have a removable bottom, line a 9 inch tube pan with parchment paper.

Sift together the flour, cocoa powder and 3/4 cup of the sugar. Set aside. Measure 3 tablespoons of the flour mixture and toss with the grated chocolate. Set aside.

In a large bowl, using an electric mixer set at low speed, beat egg whites until foamy. Increase mixer speed to medium, stir in cream of tartar and salt, and continue to beat until egg whites form soft peaks. Gradually mix in the remaining 3/4 cup sugar and beat until stiff peaks form. Stir in the vanilla and lemon juice.

Gently fold the flour mixture into the beaten egg whites, then fold in the grated chocolate, stirring just until no white streaks remain. Gently scrape the batter into the prepared pan. Smooth the surface of the batter and tap the pan lightly to remove any air bubbles.

Bake in center of the preheated oven for 60 minutes, or until the surface springs back when touched. Cool completely, and sprinkle with confectioners' sugar before serving, if desired.
Note: for best flavor and texture, serve the cake on the day it's made and be sure to avoid any traces of yolk in the egg whites, which would prevent them from whipping to their fullest.

Yields: 10 servings
Source: Allrecipes / veggiegoddess

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CLASSIC CHOCOLATE ANGEL FOOD CAKE

1 cup sifted cake flour
1 1/2 cups sugar, divided use
1/4 cup unsweetened cocoa powder
12 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon almond extract

Preheat oven to 325 degrees F.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup sugar, and cocoa powder, stirring with a whisk.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla, juice, and almond extract.

Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time. Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife.

Bake at 325 degrees F for 55 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.

Yield: 12 servings (serving size: 1 slice)
Source: Melanie Barnard , Cooking Light, APRIL 2003