Chocolate Angel Food Dessert Recipes

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CHOCOLATE ANGEL FOOD CAKE I



Chocolate Angel Food Cake I image

This is a very moist and light angel food. A family favorite at my house.

Provided by Jane Hilton

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 8

2 cups egg whites
¼ teaspoon salt
1 ¼ teaspoons cream of tartar
1 ¼ cups white sugar
1 ¼ cups confectioners' sugar
1 ¼ cups cake flour
¼ cup unsweetened cocoa powder
1 ¼ teaspoons vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
  • In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
  • Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.

Nutrition Facts : Calories 179 calories, Carbohydrate 39.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 100 mg, Sugar 28.7 g

CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE



Contest-Winning Chocolate Angel Food Cake image

When I take this different kind of angel food cake to church bake sales, it goes before I can get it on the table! I've always enjoyed cooking, especially baking. My other hobbies are embroidery, counted cross-stitch and taking care of my flowers and garden (I love to can). My husband and I are retired to our farm home; we have three sons, all grown, and four grandchildren.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups egg whites (about 10 large)
3/4 cup cake flour
1-1/2 cups plus 2 tablespoons sugar, divided
1/4 cup baking cocoa
1-1/2 teaspoons cream of tartar
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
CHOCOLATE FLUFF FROSTING:
2 cups heavy whipping cream
1 cup sifted confectioners' sugar
1/2 cup baking cocoa
Dash salt

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Mixture will be thick. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , For frosting, In a large bowl, beat cream until it begins to thicken. Add the sugar, cocoa and salt; beat until stiff peaks form. Frost top and sides of cake.,

Nutrition Facts : Calories 344 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 127mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE ANGEL FOOD DESSERT



Chocolate Angel Food Dessert image

"Yum!" and "Wonderful!" are typical reactions to this make-ahead dessert, which field editor Norma Erne serves in Albuquerque, New Mexico.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16-20 servings.

Number Of Ingredients 6

2 cups semisweet chocolate chips
1/4 cup whole milk
3 large egg yolks, lightly beaten
2 teaspoons sugar
2 cups heavy whipping cream, whipped
1 prepared angel food cake (8 to 10 ounces)

Steps:

  • In a large saucepan, melt chocolate chips over low heat; stir until smooth. In a small bowl, combine the milk, egg yolks and sugar; gradually add to chocolate, stirring constantly. Cook and stir for 2-3 minutes. Remove from the heat; cool to room temperature. Fold in cream. , Tear cake into bite-size pieces; place half in a greased 13-in. x 9-in. dish. Top with half of the chocolate mixture. Repeat layers. Cover and refrigerate overnight. Serve chilled.

Nutrition Facts :

CHOCOLATE ANGEL FOOD DESSERT



Chocolate Angel Food Dessert image

Make and share this Chocolate Angel Food Dessert recipe from Food.com.

Provided by SarithaAnn

Categories     Dessert

Time 20m

Yield 1 9x13 pan

Number Of Ingredients 6

1 angel food cake, broken into pieces
12 ounces chocolate chips
1/2 cup sugar
4 eggs, separated
2 cups whipping cream
1/4 teaspoon vanilla

Steps:

  • Melt chocolate chips with sugar.
  • While melting, beat egg whites; set aside.
  • Beat 4 egg yolks.
  • Add to chocolate mixture and cook 1 minute, stirring frequently.
  • Whip the cream; add chocolate mixture and beat.
  • Fold into egg whites.
  • Add cake chunks and mix.
  • Put into 9x13-inch pan and refrigerate.

CHOCOLATE ANGEL FOOD DESSERT



Chocolate Angel Food Dessert image

Make and share this Chocolate Angel Food Dessert recipe from Food.com.

Provided by Dienia B.

Categories     Dessert

Time P1DT30m

Yield 8 serving(s)

Number Of Ingredients 7

8 ounces chocolate chips
2 tablespoons water
1 teaspoon sugar
4 egg yolks
4 egg whites, stiffly beaten
1 cup whipped cream
1 angel food cake, cubed

Steps:

  • melt chocolate chips over double boiler
  • add water sugar and egg yolks
  • beat thoughly
  • cool
  • fold in the whipped cream and the egg whites
  • in well buttered 9x12 pan place a layer of half the cake
  • top with 1/2 the chocolate mixture
  • scatter the remaining cake
  • then spread with the rest of the chocolate mixture
  • cover with wax paper and chill 24 hours.

Nutrition Facts : Calories 382.1, Fat 12.4, SaturatedFat 6.8, Cholesterol 88.7, Sodium 424.7, Carbohydrate 63.7, Fiber 1.8, Sugar 39.5, Protein 9

CHOCOLATE ANGEL FOOD CAKE RECIPE



Chocolate Angel Food Cake Recipe image

This soft, fluffy chocolate angel food cake is made with no added fat. Finish with our fluffy chocolate frosting or dust with confectioners' sugar.

Provided by Diana Rattray

Categories     Dessert     Cake

Time 3h42m

Number Of Ingredients 16

For the Cake:
1 1/2 cups egg whites, about 10 to 12 large eggs
1 1/2 cups granulated sugar, divided
1 cup cake flour
1/4 cup unsweetened cocoa, natural or Dutch-process
1 1/2 teaspoons cream of tartar
1/2 teaspoon fine salt
2 teaspoons vanilla extract
For the Optional Frosting:
2/3 cup semisweet chocolate chips
2/3 cup milk chocolate chips
2/3 cup heavy cream
Dash fine salt
1 1/2 teaspoons vanilla extract
1/2 cup butter, cut into pieces, room temperature
1 to 2 ounces shaved semisweet chocolate, optional, for garnish

Steps:

  • Gather the cake ingredients.
  • Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Alternatively, use an electric hand mixer. Let stand for about 30 minutes to bring to room temperature.
  • Meanwhile, sift 1 cup of granulated sugar, cake flour, and cocoa into a medium bowl. Sift again and set aside (reserve the sifter, you will use it again). Position a rack in the center of the oven and heat to 350 F.
  • With the mixer on medium speed, beat the egg whites until frothy.
  • Add the cream of tartar and beat on high speed, gradually adding the remaining 1/2 cup of sugar. Continue beating for 3 to 5 minutes, until stiff peaks form. Beat in 1/2 teaspoon of salt and 2 teaspoons of vanilla extract.
  • Sift half of the flour-cocoa mixture over the beaten egg whites and gently fold it in with a spatula until blended but still streaky.
  • Sift the remaining flour-cocoa mixture over the egg whites and continue folding until well combined.
  • Spoon the batter into a two-piece 9.5-inch tube pan. Run a butter knife or spatula through the batter to release any air bubbles.
  • Bake the cake for about 38 to 42 minutes, or until a wooden skewer or cake tester inserted into the cake comes out clean.
  • Invert the pan and cool the cake completely.
  • Slide a knife or spatula around the pan and center tube to loosen the cake. Grasp the center tube to remove the cake from the outer pan; use a knife or spatula to release the cake from the bottom of the pan.
  • Place the cake on a cake plate or cake stand and dust with confectioners' sugar, or frost with the optional fluffy chocolate frosting. If desired, garnish with shaved chocolate. Make the Optional Frosting
  • Gather the frosting ingredients.
  • Put the semisweet and milk chocolate chips in a heat-safe bowl; set aside.
  • Pour the cream into a small saucepan and cook over medium heat until steaming hot. Do not let the cream boil.
  • Pour the cream over the chocolate chips and let stand for 5 minutes. Stir until melted. If there are still lumps of chocolate, place the bowl over a saucepan of simmering water and stir until smooth. Alternatively, microwave on low in short bursts, stirring frequently, until the mixture is smooth.
  • Let the chocolate mixture stand, stirring every 15 minutes, until cooled to room temperature, about 70 F to 75 F. Cooling will take about 1 to 2 hours.
  • Add a pinch of salt, the vanilla, and 2 to 3 pieces of butter to the chocolate mixture. Beat with an electric mixer with whisk attachment on low speed, adding the butter a few pieces at a time until smooth and well combined. Alternatively, use a stand mixer fitted with the whisk attachment.
  • Increase the speed to high and beat for about 4 to 5 minutes, scraping down the bowl as needed.
  • Frost the cake, garnish with the shaved chocolate, if desired, and served.

Nutrition Facts : Calories 164 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, Sodium 139 mg, Sugar 25 g, Fat 0 g, UnsaturatedFat 0 g

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