Banana Bread

CHOCOLATE ANGEL FOOD CAKE

 An original recipe by Sarah Tibbetts, Valrhona Pastry Chef
Category: Cakes and Tarts
Difficulty: Easy
 Dairy Free

INGREDIENTS

Calculated for one 10” angel food cake pan

Batter
1 ½ cup sugar
1 cup all-purpose flour
¼ cup COCOA POWDER
1 tsp baking soda
¼ tsp salt
12 ea egg whites
1 tsp lemon juice
1 tsp vanilla extract
As Needed any VALRHONA DARK CHOCOLATE

 

INSTRUCTIONS

Batter
  • Combine ½ cup sugar, flour, COCOA POWDER, baking soda and salt. Sift and set aside. 
  • In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites with the lemon juice and vanilla extract on medium speed. 
  • When the whites are at very soft peaks, add the remaining 1 cup sugar slowly in several additions, while continuing to whip the whites.
  • When the meringue is at firm peaks but not dry (like thick shaving cream), remove from the mixer and fold in the dry mixture slowly by hand using a spatula. 
  • Mix just until incorporated to retain the maximum amount of air. 
 

ASSEMBLY & FINISHING

  • Immediately and gently spoon the batter into an ungreased pan.* 
  • Smooth the top lightly and bake at 350ºF (177ºC) for 30 to 35 minutes or until the cake springs back when lightly pressed. 
  • Remove from the oven and immediately invert.
  • Cool completely.
  • Before serving, use a microplane to grate dark chocolate over the entire cake.

 

*Chef’s note: The ungreased pan is important for proper baking of the cake, as the batter needs to stick to the sides of the pan. Once cool, run a knife around the edges to loosen the cake. A traditional angel food cake pan with a removable bottom works best.