Almond Cocoa Angel Cake Recipes

ANGEL FOOD CAKE WALDORF

Steps:

• Prepare Angel Food Cake by cutting a 1 inch slice off the top.
• Remove the center, leaving walls around a cavity.
• Whip cream.
• Combine sugar, salt and cocoa.
• While beating the cream sprinkle in the cocoa mixture..
• Whip until stiff.
• Fold in cut-up almonds.
• Fill cavity.
• Replace top of cake and spread rest of cream mixture on top and sides of cake. Sprinkle with 1/3 cup shaved toasted almonds.
• Chill 3 hrs. or more before serving.

MARTHA STEWART'S CHOCOLATE ANGEL FOOD CAKE

Steps:

• Preheat oven to 350 with rack in the center.
• Sift together onto a piece of parchment paper, 3/4 cup sugar, flour, cocoa powder, baking soda and salt.
• Add grated chocolate; set aside.
• With electric mixer beat egg whites and cream of tarter until soft peaks form.
• While still beating add remaining 3/4 cup of sugar in a slow steady stream until glossy stiff peaks form.
• Add vanilla and almond extracts; beat to combine.
• Now using a regular mixing spoon, gradually add flour mixture, gently but thoroughly, folding into egg white mixture until fully combined.
• Pour into a 10 inch non-stick angel food cake pan.
• Tap pan on counter to remove any air bubbles.
• Bake until cake springs back when depressed with a finger, 30-35 minutes.
• Cool, inverted, 1 hour before removing pan.
• Serve with Chocolate Hazelnut Anglaise.

CONTEST-WINNING CHOCOLATE ANGEL FOOD CAKE

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.,