Chocolate Angel Food Cake with Glaze

This cake is tall and airy, but don’t be fooled by its lightness. The cake is moist, with a cocoa-rich flavor, and its triple-chocolate glaze is enough to entice any chocolate lover.

CAKE

1/4 cup Dutch-processed cocoa

1/4 cup hot water

3/4 cup all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1 1/2 cups egg whites (10 to 12 large), cool room temperature*

1 1/2 teaspoons cream of tartar

1 teaspoon vanilla extract

1 1/4 cups superfine sugar

SEMISWEET CHOCOLATE GLAZE

4 oz. semisweet chocolate, chopped

4 tablespoons unsalted butter, softened, cut up

1 tablespoon light corn syrup

MILK CHOCOLATE GLAZE

2 oz. milk chocolate, chopped

2 tablespoons unsalted butter, softened, cut up

1 1/2 teaspoons corn syrup

WHITE CHOCOLATE GLAZE

2 oz. white chocolate, chopped

2 tablespoons unsalted butter, softened, cut up

2 teaspoons whipping cream

1 1/2 teaspoons corn syrup

1. Heat oven to 350°F. In small bowl, stir together cocoa and hot water until cocoa is dissolved.

2. Place flour, powdered sugar and salt in medium bowl. Sift 3 times to evenly distribute ingredients.

3. Place egg whites in large bowl; beat at medium-low speed until loose and foamy. Add cream of tartar and vanilla; beat at medium-high speed until soft peaks just begin to form. With mixer running, slowly add superfine sugar in steady stream, beating just until egg whites are glossy and hold peaks that slightly bend at the tip. (Do not overbeat; peaks should not be dry and stiff.) Place about 1 cup of the egg white mixture in small bowl. Add cocoa mixture; stir until thoroughly combined.

4. Place chocolate mixture over remaining egg white mixture. Immediately sift one-third of the flour mixture over chocolate mixture; gently fold to incorporate. Repeat with remaining flour mixture, making sure no lumps of flour remain but being careful egg whites do not deflate. Gently spoon mixture into ungreased 10-inch tube pan with removable bottom. Run long narrow spatula through cake to eliminate any large air bubbles; gently smooth top.

5. Bake 35 to 40 minutes or until cake springs back when gently touched and skewer inserted in center comes out clean. (Top may crack as it bakes.) Invert cake onto neck of bottle or funnel, or let stand upside-down on feet attached to tube pan. Cool completely in pan 2 to 3 hours.

6. To remove cake from pan, slide thin narrow knife or spatula around edges of pan and tube. Lift tube out of pan; invert cake onto serving platter.

7. Place all semisweet chocolate glaze ingredients in small saucepan. Heat over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat; let stand until slightly thickened. Drizzle over cake.

8. Place all milk chocolate glaze ingredients in small saucepan. Heat over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat; let stand until slightly thickened. Drizzle over cake.

9. Place all white chocolate glaze ingredients in small saucepan. Heat over low heat, stirring constantly, until chocolate is partially melted. Remove from heat; continue stirring until chocolate is melted and smooth. Let stand until slightly thickened; drizzle over cake.

TIP *To bring egg whites to cool room temperature, separate eggs and place whites in large bowl. (Discard yolks or save for another use.) Place bowl in sink or pan filled with 2 to 3 inches of hot tap water. Let stand 1 to 3 minutes or until whites are at cool room temperature, stirring occasionally.

12 servings

PER SERVING: 325 calories, 14 g total fat (8.5 g saturated fat), 5.5 g protein, 47.5 g carbohydrate, 25 mg cholesterol, 115 mg sodium, 1.5 g fiber