=== CAKE ===
1 1/4 c Cake flour
1 1/2 c Superfine sugar; divided in
-half
14 lg Egg whites; room temperature
1 1/4 ts Cream of tartar
1/2 c Coarsley-grated bittersweet
-chocolate
=== GANACHE ===
1/2 c Low-fat buttermilk
1 1/2 c Bittersweet chocolate;
-chopped
Heat oven to 350 degrees. Sift flour into a mixing bowl, then resift
flour with 3/4 cup sugar. In a clean metal bowl, beat egg whites with
an electric mixer until frothy. Add cream of tartar; beat until
whites have tripled in size, about 3 minutes. Slowly add remaining
sugar; beat 1 to 2 minutes, or until firm and glossy. Transfer egg
whites to a large metal mixing bowl. Gently fold in flour mixture in
three additions, mixing from bottom of bowl (try to use fewest
strokes possible.) Fold in grated chocolate, and mix. Pour batter
into a 10-inch non-stick angel food cake pan, and run a knife through
cenbter of the batter to release any air bubbles. Bake for 40 to 45
minutes, until top becomes golden brown. Invert the pan over the neck
of a bottle and cool about 1 hour. Loosen the cake from the pan with
a flexible knife, and turn the cake over onto cake stand. Make
ganache by heating buttermilk over medium heat; add chopped
chocolate, and stir slowly until melted. Since buttermilk will curdle
slightly, strain mixture through a very fine sieve, and stir slowly
until smooth. Spread ganache over top of cooled angel food cake and
allow to harden slightly before serving. Makes one 10 inch cake.
Cuisine: “Mexican”
Yields
1 servings