Simple Way to Make Thomas Keller Chocolate Angel Food Cake with White and Dark Chocolate Glaze

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, chocolate angel food cake with white and dark chocolate glaze. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chocolate Angel Food Cake with White and Dark Chocolate Glaze is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Chocolate Angel Food Cake with White and Dark Chocolate Glaze is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook chocolate angel food cake with white and dark chocolate glaze using 18 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Chocolate Angel Food Cake with White and Dark Chocolate Glaze:

1. Get CAKE
2. Make ready 1 1/2 cup egg whites, about 12 to 14 large eggs
3. Prepare 1 cup cake flour
4. Make ready 1/4 cup unsweetened cocoa powder
5. Get 1/4 tsp salt
6. Take 1 1/2 tsp cream of tarter
7. Prepare 1 tsp vanilla extract
8. Take 1 1/2 cup granulated sugar, divided use
9. Get DARK CHOCOLATE,GLAZE
10. Prepare 6 oz dark chocolate, chopped. Not more than 60%
11. Make ready 2 tbsp heavy cream
12. Make ready WHITE CHOCOLATE GLAZE
13. Get 6 oz white chocolate, chopped
14. Prepare 2 tbsp heavy cream
15. Make ready GARNISH
16. Take fresh raspberries
17. Take whipped cream recipe attached in dorection step #12
18. Get 1 tbsp sparkle sugar

Steps to make Chocolate Angel Food Cake with White and Dark Chocolate Glaze:

1. Preheat oven to 350. Have rack.in center of oven. Have ready a 10 inch ungreased tube pan.
2. Have egg whites in a large bowl and let stand at room temperature, covered with plastic wrap.Meanwhile combine flour, 3/4 cup.of the granulated sugar, cocoa powder and salt. Sift this mixture trough a sifter or fine mesh strainer into a bowl Set aside
3. Beat egg whites until soft peaks form, then add cream.of tarter, vanilla and remaining 3/4 cup granulated sugar, adding the sugar in slowly and beat until firm peaks form
4. Add sifted flour/cocoa mixture to egg whites in 4 additions folding in throughly but gently being careful not to deflate. Use a rubber spatula
5. Pour into tube pan. Run a metal kitchen knife through batter to remove any air bubbles
6. Bake 35 to 45 minutes until a long wooden skewer comes out clean
7. Immediately turn upside down on a,bottle or smooth top.glass,.cool.completely about 1 hour
8. Run a thin sharp knife along all.walls of pan, including center to release cake.
9. MAKE DARK CHOCOLATE GLAZE
10. Melt chopped chocolate and cream in microwave just until chocolate is soft, stir until smooth.Drizzle on cake while warm and liquid.
11. MAKE WHITE CHOCOLATE GLAZE
12. Melt the white chocolate and cream until soft, stir until smooth. Drizzle on top and around the dark chocolate drizzle add Sparkle sugar and raspberries. Serve with Whipped cream, recipe attached below - - https://cookpad.com/us/recipes/343417-stabilized-whipped-cream-for-frosting-topping-and-dipping

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