Recipe: Chocolate Chip Angel Food Cake with Chocolate Glaze

CHOCOLATE CHIP ANGEL FOOD CAKE
"Beating the egg whites in a stand mixer gives great height to this updated classic cake. An electric hand mixer still creates a billowy texture, but the cake will not be quite as high."



1 1/4 cups sifted cake-and-pastry flour
1 1/2 cups granulated sugar, divided use
1 1/2 cups egg whites (about 11)
1 tbsp lemon juice
1 tsp cream of tartar
1/2 tsp salt
1/2 cup mini semisweet chocolate chips or regular semisweet chocolate chips
2 tsp vanilla

Into bowl, sift flour with 3/4 cup of the sugar; sift again into separate bowl. Set aside.

In large bowl, beat egg whites until foamy. Add lemon juice, cream of tartar and salt; beat until soft peaks form. Beat in remaining sugar, 2 tbsp at a time, until stiff glossy peaks form.

Sift flour mixture over top of egg whites, one-quarter at a time, gently folding in each addition until blended. Fold in chocolate chips and vanilla. Pour into ungreased 10-inch tube pan. Run spatula through batter to eliminate any large air bubbles; smooth top.

Bake in preheated 350 degrees F oven until cake springs back when lightly touched, 45 to 50 minutes. Turn pan upside down and let hang on legs attached to pan or on bottle until cooled.

Remove from pan; invert onto cake plate. Spread Chocolate Glaze over top of cake, letting drip down side.

TO MAKE AHEAD:
Wrap the cooled, unglazed cake with plastic wrap and store in airtight container for up to 2 days or overwrap with foil and freeze for up to 1 month.

FOR THE CHOCOLATE GLAZE:
2 oz (55 g) bittersweet chocolate, coarsely chopped
1/3 cup heavy (whipping) cream (35%)
1 tsp corn syrup

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Stir in cream and corn syrup until smooth. (Make-ahead: Cover glaze loosely in plastic wrap and store for up to 24 hours.)

Makes 1 (10-inch) tube cake
Source: Canadian Living: The Complete Chocolate Book by Canadian Living Test Kitchen