No, I didn't forget

about the Chocolate Angel Food Cake.  I thought that I had baked a dud Bundt Cake until I discovered that Bundt cakes were supposed to be heavy and substantial.  I wrote about it HERE .  After all those comments I decided that my Bundt cake wasn't a dud after all and Richard wanted me to post up the recipe, which I finally did.  So I thought that was the end of it until I received a couple of comments from BeemerGirl/Lori and BikerBaby

so here we are, a proven recipe which I have used many times

 

Chocolate Angel Food Cake

A)  Melt, in a small pot:

4 oz  bakers semi-sweet chocolate in 1 cup milk

Cool the chocolate mixture

B)  In a separate container

Beat  4 egg yolks creamed with 2 cups icing sugar

          Then add: 1 tsp vanilla

Add part B to Part A to form the liquid ingredients,

Then stir in the dry ingredients (c) as follows

C) in a separate container add

1-1/4 cup cake flour, sifted

½  tsp      salt

2-1/2 tsp  baking powder

Beat until stiff,   4 egg whites and

Gently fold the beaten whites into the mixture

and bake @ 350°F for about 50 minutes

in an Angel Food Cake  or 9" square pan

(check with a toothpick should come out clear)

This cake is very light because of the Baking Powder which adds air,

the use of the finer cake flour and the air included by the beaten, and stiff

egg whites.  Be careful to just fold in the egg whites and bake immediately.

There is no vegan equivalent for Angel Food cake as I am discovering,

as only egg whites can incorporate the air needed.  Ener-G or corn starch

will not beat up the same way

for a topping I suggest a European type chocolate drizzle.  You can figure out

your own proportions

Melt: 1 oz chocolate semi-sweet, butter, whipping (heavy) cream and Icing Sugar

until you get the sweetness and consistency you want.  I use this combination as a 

topping for my cream puffs