Chocolate Angel Food Dessert
Indulge in the heavenly decadence of a Chocolate Angel Food Dessert, where light-as-air egg whites meet the rich allure of cocoa for a chocolatey treat that feels as weightless as a cloud. This sophisticated dessert combines the classic fluffiness of angel food cake with the subtle bitterness of unsweetened cocoa, creating an irresistible balance of sweetness and depth. Perfectly baked in a traditional tube pan, the cake’s lofty rise is achieved without any added fat, making it a lighter option for chocolate lovers. Top it off with a drizzle of melted bittersweet chocolate or a dusting of powdered sugar for an elegant finish. Whether you’re celebrating a special occasion or satisfying a simple craving, this dessert is a guilt-free showstopper ideal for pairing with fresh berries, whipped cream, or simply enjoying on its own. Perfect for chocolate lovers seeking something airy yet indulgent!
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Recipe Information
Ingredients
- 12 pieces large egg whites
- 1.25 cups granulated sugar
- 0.25 cup unsweetened cocoa powder
- 0.75 cup cake flour
- 1.5 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 ounces bittersweet chocolate (optional, for topping)
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Ensure the tube pan is clean and free of grease—this helps give the cake its rise.
In a medium bowl, sift together the cake flour, cocoa powder, and 1/2 cup of granulated sugar. Set aside.
In a large, clean mixing bowl, beat the egg whites on medium speed using an electric mixer until foamy.
Add the cream of tartar and salt to the egg whites, and continue beating until soft peaks form.
Gradually add the remaining 3/4 cup of granulated sugar to the egg whites, about 1 tablespoon at a time, while beating on high speed. Continue until stiff, glossy peaks form.
Gently fold in the vanilla extract using a spatula, being careful not to deflate the egg whites.
Sift the flour mixture over the egg whites in three additions, gently folding after each addition until fully incorporated.
Pour the batter into an ungreased 10-inch tube pan. Smooth the top with a spatula.
Run a knife or skewer through the batter to remove any large air bubbles.
Bake the cake in the preheated oven for 35 minutes, or until the top is dry, and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and invert it onto a bottle neck or cooling rack. Allow it to cool completely upside down (about 1-2 hours).
Once cooled, loosen the edges of the cake with a thin knife and carefully remove it from the pan.
If desired, melt the bittersweet chocolate and drizzle it over the cake or dust with powdered sugar for decoration before serving.
Slice the cake gently using a serrated knife to avoid compressing the airy texture. Serve and enjoy!
Nutrition Facts
Calories |
209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.4 g | 4% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 28.4 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 304 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
