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Ingredients
- 1 1/4 c. cake flour
- 1 1/2 c. superfine sugar divided in half
- 14 lrg egg whites room temperature
- 1 1/4 tsp cream of tartar
- 1/2 c. coarsley-grated bittersweet chocolate
- 1/2 c. low-fat buttermilk
- 1 1/2 c. bittersweet chocolate minced
Directions
- Heat oven to 350 degrees. Sift flour into a mixing bowl, then resift flour with 3/4 c. sugar.
- In a clean metal bowl, beat egg whites with an electric mixer till frothy. Add in cream of tartar; beat till whites have tripled in size, about 3 min. Slowly add in remaining sugar; beat 1 to 2 min, or possibly till hard and glossy.
- Transfer egg whites to a large metal mixing bowl. Gently mix in flour mix in three additions, mixing from bottom of bowl (try to use fewest strokes possible.) Mix in grated chocolate, and mix. Pour batter into a 10-inch non-stick angel food cake pan, and run a knife through cenbter of the batter to release any air bubbles. Bake for 40 to 45 min, till top becomes golden.
- Invert the pan over the neck of a bottle and cold about 1 hour. Loosen the cake from the pan with a flexible knife, and turn the cake over onto cake stand.
- Make ganache by heating buttermilk over medium heat; add in minced chocolate, and stir slowly till melted. Since buttermilk will curdle slightly, strain mix through a very fine sieve, and stir slowly till smooth. Spread ganache over top of cooled angel food cake and allow to harden slightly before serving.
- Makes one 10 inch cake.
- Cuisine: "Mexican"
- Yield: 1 ten-inch cake
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