Vanilla Angel Food Cake with Dark Chocolate Sauce Recipe

Every Week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is Cooking Light’s Incredibly Decadent Desserts: Over 100 Divine Treats with 300 Calories or Less by Deb Wise (Oxmoor House), a recipe developer and tester for Cooking Light magazine. Read more about Yahoo Food’s Cookbook of the Week here.

Photograph by Stephen Devries

By Deb Wise, Cooking Light

Serves 12 (serving size: 1 slice and about 11⁄2 tablespoons sauce) 
Hands-on: 40 minutes Total: 1 hour 30 minutes

4 ounces cake flour (about 1 cup)
1 ¾ cups sugar, divided
12 large egg whites, at room temperature
1 teaspoon cream of tartar
¼ teaspoon salt
1 ¾ teaspoons vanilla extract, divided
¾ cup whole milk
¼ cup half-and-half
Dash of salt
2 ounces bittersweet chocolate, finely chopped
1 teaspoon cornstarch
1 large egg yolk

Preheat oven to 350°F. 

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour and ¾ cup sugar.

Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at medium speed until foamy (about 1 minute). Increase speed to high; beat until soft peaks form, about 2 minutes. With mixer at medium speed, add ¾ cup sugar, 1 tablespoon at a time. Beat until medium peaks form, about 2 minutes (do not overbeat). Add 1 ½ teaspoons vanilla, and beat until just combined.

Sift ¼ cup flour mixture over top of egg white mixture; gently fold in. Repeat procedure with remaining flour mixture, ¼ cup at a time, being careful not to deflate egg whites. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Bake at 350°F for 40 minutes or until cake springs back when lightly touched. Invert pan over the neck of a glass bottle (so the cake is hanging upside down); cool cake completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate; invert again.

Combine milk, half-and-half, 2 tablespoons sugar, dash of salt, and chocolate in a small saucepan; bring to a simmer, stirring until mixture is smooth. Place 2 tablespoons sugar, cornstarch, and egg yolk in a bowl, and stir well with a whisk. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until mixture boils, stirring constantly. Remove from heat. Stir in ¼ teaspoon vanilla. Serve cake with warm sauce.

Calories 212; Fat 2.7g (sat 2g, mono 0.5g, poly 0.2g); Protein 5g; Carbohydrates 41g; Fiber 0g; Cholesterol 19mg; Iron 1mg; Sodium 131mg; Calcium 28mg

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