our taste : ESPRESSO-CHOCOLATE CHIP ANGEL FOOD CAKE
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Make a great impression with dessert
Entrées might be the focal point of a meal , but dessert provides the final impression people will have after sitting down to break bread together . Home cooks who want their guests to leave the dinner table patting their bellies in appreciation of a fine dessert can try the following recipe for “ Espresso-Chocolate Chip Angel Food Cake ” from Emily Luchetti ’ s “ Classic Stars Desserts ” ( Chronicle Books ).
2 teaspoons instant espresso powder 1 1 / 3 cups cake flour , sifted 1 / 8 teaspoon kosher salt 1 3 / 4 cups ( about 12 large ) egg whites 1 teaspoon cream of tartar 1 3 / 4 cups granulated sugar 1 1 / 2 teaspoons vanilla extract 1 1 / 4 teaspoons freshly squeezed lemon juice 3 / 4 cup bittersweet chocolate chips , coarsely chopped
APRIL 2018 PARKER COUNTY TODAY
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Preheat the oven to 350 F . Have ready an ungreased 10-inch nonstick angel food cake pan . Sift together the espresso powder and flour onto a piece of parchment paper or into a bowl . Add the salt and set aside . Put the egg whites in the large bowl of a stand mixer fitted with the whip attachment and whip on medium speed until frothy . Add the cream of tartar , increase the speed to high and continue whipping while slowly pouring in the sugar until the whites are firm and satiny , about 3 minutes . Reduce the speed to low , add the vanilla and lemon juice and then add the dry ingredients . When the flour mixture is almost completely incorporated , remove the bowl from the mixer stand and fold in the chocolate chips with a spatula . Make sure that the chips are spread evenly throughout the batter and that the flour mixture is evenly incorporated . But be careful not to overmix , or you will deflate the batter and the cake will not rise fully in the oven . Pour the batter into the cake pan . Cut through the batter a few times with a table knife to break up any air pockets . Bake until a skewer inserted into the center comes out clean , 40 to 45 minutes . Invert the cake and let cool completely upside down in the pan . ( If the pan does not have feet , balance the inverted pan on the neck of a bottle or rest the edge of the pan rim on 3 or 4 ramekins .) To unmold the cake , run a long knife around the inside edge of the pan . Then , holding the center tube , free the cake from the pan sides . Slip a knife between the cake and the bottom of the pan to loosen the cake and gently flip the cake over , letting it fall onto a platter . ( If the pan does not have a removable bottom , release the sides with the knife , then place a platter on top of the cake . Gently invert the platter and the cake together . Lift off the pan .) To serve , cut into slices with a serrated knife , using a gentle sawing motion . Planning ahead : The cake may be made a day in advance . Wrap in plastic wrap and store at room temperature .
Serves 10 to 12