5.23.2010

sunday recipe: chocolate delight

the past couple of months i've been trying so hard to be a good eater [i even kept a food log before i got my iphone, now i use the "my fitness pal" app] but the chocolate cravings always seem to get the best of me. i've found a recipe that i can't wait to try...don't these little [healthier] cakes look gorgeous + delicious?! they would be great for an everyday dessert or as treats at a tea party, bridal or baby shower.


raspberry-chocolate angel food cake
a rich frosting balances these lighter-than-air cakes
makes 6 cakes

ingredients

cake
  • vegetable oil cooking spray
  • 8 large egg whites
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1 1/4 teaspoon vanilla extract
  • 3/4 cup all-purpose flour, sifted
filling
  • 1/2 cup seedless raspberry preserves
frosting
  • 6 oz semisweet chocolate chips
  • 3/4 cup sour cream
  • 1/2 pint fresh raspberries 

preparation


cake

heat oven to 350°. coat bottom (not sides) of a 9" x 13" baking pan with cooking spray. beat egg whites, 1 tbsp water, cream of tartar and salt in a bowl with an electric mixer on medium-low speed until foamy. continue to beat, adding sugar a little at a time, until batter is fluffy. add vanilla and beat 1 minute more. sprinkle a small amount of the flour over top of batter and fold in; repeat 8 to 10 times or until you've incorporated all the flour. spread batter in pan, coaxing evenly into corners with a rubber spatula, and shake pan once or twice to even out surface. bake until cake is a light golden color and surface springs back gently to the touch, 25 to 30 minutes. run a sharp knife around edges of cake to separate it from pan. cool on a rack 2 hours.

filling

heat berry preserves in a small pan over medium heat, stirring constantly, until it reaches a gentle simmer.

frosting

melt chocolate in a double boiler. take bowl off heat; stir in sour cream.

assembly

place a cutting board over cake pan; invert cake onto board. with a 2 1/2-inch biscuit cutter or round cookie cutter, cut 12 rounds from cake. top 6 rounds with 1 heaping tbsp of raspberry filling (you will have some left over), then place 6 remaining cake rounds on top. spread 1/4 cup frosting over top and sides. (You should have some frosting left over.) top with raspberries. serve immediately, or refrigerate and bring to room temperature 1 hour before serving.

the skinny

1 comment:

Sarah from 20somethingcupcakes said...

Those are absolutely gorgeous, and chocolate + raspberry is one of my favorite combos. And lightened up? Yes, please. xxSAS

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