Angel food cake rises to new heights with this chocolate-rich recipe. For an added treat, drizzle with melted chocolate or caramel sauce.
1 cup unbleached all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
10 egg whites, at room temperature
1 1/4 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
2 cups assorted fresh berries
confectioners' sugar
Directions
1. Preheat the oven to 350°F.
2. Sift the flour, 1/2 cup of the sugar, cocoa, and cinnamon into a medium bowl.
3. Place the egg whites in a large bowl. With an electric mixer on medium speed, beat until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in the remaining 1/2 cup sugar and vanilla extract. Continue beating until stiff peaks form.
4. Fold in the flour mixture 1 cup at a time, just until blended Place in a 10" tube pan, spreading evenly and deflating any large air pockets with a knife.
5. Bake for 40 minutes, or until a wooden pick inserted in the center comes out clean. Cool upside down on a bottle neck for 40 minutes. Turn right side up and run a knife around the rim of the cake to loosen it from the sides. Remove the cake from the pan and place on a rack to cool completely.
6. To serve, top the cake with the berries and sprinkle with confectioners' sugar.
Nutritional Facts per serving
Calories 136.8
Fat 0.5 G
Saturate Fat 0.2 G
Cholesterol 0 MG
Sodium 47.2 MG
Carbohydrates 29.1 G
Total Sugars 18.7 G
Dietary Fiber 1.8 G
Protein 4.8 G
I found this recipe at Prevention magazine online. Not too high in calories, the fat is under 1 gram! Four grams of protein and almost 2 grams of fiber. Not bad! One I'd be trying if I could find someone to share it with. Since it's just me, I don't like to have too much in the way of sweets around the house. My resolve isn't too good these days.
