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Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
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The April 2004
Recipe of the Month
Chocolate Angelfood Almost-Charlotte
Note: you will need to make your favorite Angelfood Cake for this ahead of
time. Remember the long cooling time these cakes require! In addition,
this recipe needs to chill overnight. The recipe comes to us from Ara K. of
Fresno, California, but note, there's not a fig in sight!
Kitchen tools to help
- Double Boiler
- Several Bowls
- Beaters
- Rubber Spatula
- Buttered Charlotte mold or deep cake pan (such as the Angelfood cake pan
used for the original cake)
- Adequate space in the refrigerator for chilling overnight
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Ingredients
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- 12 ounces (1 package) good quality chocolate chips or 2 cups chopped good
quality semisweet chocolate
- 2 Tablespoons sugar
- 3 egg yolks
- 3 egg whites
- 2 cups heavy cream or whipping cream
- 1 Angelfood Cake
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Directions
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- Melt the chocolate in the top of a double boiler, very gently. Add the sugar and stir.
- Mix the yolks in a bowl first to emulsify, then add carefully, stirring so
as not to cook the yolks too quickly, to the warm chocolate and sugar
mixture. Mix well, continue to heat through briefly, and remove from heat.
- While the chocolate mixture is cooling, use a clean bowl and beat the egg
whites stiff but not dry. Add the egg whites very carefully, in small
amounts, to the cooling chocolate mixture. Use a rubber spatula and fold
gently but do mix well. Cool completely.
- Whip the cream, and fold it into the chocolate mixture.
- Tear the Angelfood Cake into bite-sized pieces. Place a layer of cake
pieces into the bottom of the buttered pan, then top with some of the
chocolate mixture; alternate layers, finishing with cake pieces. Cover with
waxed paper or a dish large enough to cover well (you don't want it to dry
out on top whilst the cake pieces are melding and firming up with the
chocolate mixture in the refrigerator). Place in refrigerator overnight.
- To serve, upend the cake onto a serving dish by placing the dish on top and
flipping. If the cake won't un mold, place a warm wet dishtowel on the
upended cake pan or Charlotte mold, just for a few moments to loosen the
butter, and try again. But our tests found it very pretty to serve right
from the cake pan, souffle-style, with big spoonfuls of cake placed into
pretty dishes.
This dish goes very well indeed with coffee. Top with just a dash of
raspberries, if you wish.
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Enjoy!
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