How to eat a lot chocolate and not gain weight? Hmmmm. That question baffles me everyday. Then I found Chocolate Angel Food Cake. Homemade Angel Food is not complicated, but it is a little time consuming. But it just tastes so much better than store bought. One thing I do to make this recipe easier: whenever I make a recipe that calls for just egg yolks, I freeze the egg whites in a small tupperware container and use a marker to mark the top with how many egg whites are inside. Whenever I get the craving for Angel Food, I thaw out the egg whites and bake away. Waste not, want not!
Chocolate Angel Food Cake
1 1/2 cups egg whites (10 to 12 large size)
1 1/2 cups powdered sugar
1 cup all-purpose flour
1 1/2 tsp. cream of tartar
1 tsp. vanilla
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
Put egg whites into a large bowl, let come to room temp. (about 30 minutes). Sift powdered sugar, flour and cocoa together three times, set aside.
Add cream of tartar and vanilla to egg whites. Beat with electric mixer on medium speed until soft peaks form. Gradually add granulated sugar about 2 Tablespoons at a time, beating the mixture until stiff peaks form.
Sift one fourth of the powdered sugar mixture over the egg whites and fold in gently. Repeat until all of the powdered sugar mixture is gone. Pour into an ungreased 10 inch bundt pan. Cut through batter to remove any air pockets.
Bake on lowest rack at 350 degrees for 40 to 45 minutes or until top springs back when touched. Immediately invert cake and cool. Loosen cake from pan and remove.
Serve with chocolate syrup and/or whipped cream.
Adapted from Better Homes and Gardens New Cookbook
"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."