Text 5592, 72 rader
Skriven 2011-01-07 05:34:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 424
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate-Ginger Angel Food Cake
 Categories: Cakes, Desserts, Chocolate
      Yield: 10 Servings
 
           Parchment paper
  1 1/3 c  Confectioners' sugar
      1 c  + 1 tb all-purpose flour
    1/3 c  Unsweetened cocoa powder
    2/3 ts Ground ginger
      9    Egg whites
      1 tb Vanilla extract
      1 ts Cream of tartar
    1/4 ts Salt
      1 c  + 2 tb granulated sugar

MMMMM---------------------------GLAZE--------------------------------
      1 c  Half-and-half
      4 oz Semisweet chocolate,
           - chopped
      3 tb Confectioners' sugar
    1/2 c  Candied (crystallized)
           - ginger, chopped
 
  This drool-worthy dessert is a chocoholic’s dream come true.
  There are 2 grams of fiber per serving-from the cocoa! Swap
  candied orange for the ginger to dial down the spiciness.
  
  Position a rack in the center of the oven and heat to 350øF.
  Line a 10-inch springform or Bundt pan with parchment paper.
  Sift confectioners' sugar, flour, cocoa and ground ginger in
  a bowl; set aside. Using a mixer fitted with the whisk
  attachment on medium speed, whip egg whites, vanilla, cream
  of tartar and salt until whites begin to form soft peaks, 1
  to 2 minutes. Increase speed to high, add 6 tablespoons
  granulated sugar and whip until incorporated. Add remaining
  3/4 cup granulated sugar in 2 increments and whip until whites
  hold stiff peaks, about 2 minutes. Gently fold dry ingredients
  into egg mixture with a spatula. Pour batter into pan. Bake
  until cake springs back when touched, 35 to 40 minutes. Remove
  from oven and cool completely. Loosen edges with a knife;
  transfer to a serving platter. Chocolate glaze: Bring half-
  and-half to a boil in a saucepan over medium-high heat. Reduce
  heat to a low simmer and add chocolate and confectioners'
  sugar; whisk until chocolate melts and mixture is smooth.
  Pour glaze over top of cake, allowing it to drip down sides.
  Top with candied ginger. Store at room temperature in a cake
  saver for up to 3 days.
  
  by François Payard
  
  SELF | December 2008
  
  Yield: Makes a 10-inch cake; serves 10
  
  MM Format by Dave Drum - 24 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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