Gluten Free Chocolate Angel Food Cake

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This cake was my entry for the Best Tasting Chocolate Cake competition that was run by the Food Weekly crew at Sunday Times. I was especially proud of this cake because I managed to turn it into gluten free without using any weird ingredients. This means you won’t have to buy your ingredients at a pharmacy and you won’t have to go hunting for anything in your local supermarket. I thought it was the best tasting chocolate cake I had had in a long time but unfortunately, Sunday Times didn’t agree.

Ever since I made my first Angel Food Cake people have been asking me for the recipe so when I needed to alter a different recipe to make it work with what I had and turn it into chocolate flavour I was pleasantly surprised at how well it turned it. I was also grateful that it worked out well because it needed the egg whites of about 12 eggs. If you don’t have a glut of egg whites available to you, please have a look here to see where you can find them.

Gluten Free Chocolate Angel Food Cake

350ml egg whites (from approximately 12 eggs)

10ml cream of tartar

350g granulated sugar (divided)

30g good quality cocoa powder

100ml boiling water

10ml vanilla extract

100g blanched almonds, finely ground and sifted 3 times

pinch of salt

Preheat oven to 180 degrees celcius and prepare a large cake pan with non-stick spray. Mix cocoa with boiling water and set aside. Set aside 200g of sugar. Mix the remaining 150g of sugar with ground almonds, salt and set aside. In the bowl of a stand mixer fitted with a whisk attachment beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Pull the 200g of sugar closer and start adding it to the egg whites one tablespoonful at a time while beating continuously. Keep beating until all the sugar has been incorporated and the egg whites have become stiff. Turn off mixer and grab a silicon spatula or metal spoon. Place of scoop of the egg whites into the cocoa mixer and mix well. Set aside. Sprinkle almond mixture onto egg whites and fold in gently using light strokes. Pour in cocoa mixture and fold in until no more white streaks of egg white can be seen. Gently pour into your prepared cake pan and place in the oven. Bake for 40 minutes until a skewer inserted in the center comes out clean and it springs back to the touch.

Coffee Chocolate Ganache

100ml hot filter coffee

180g dark chocolate, broken into small chunks

Place coffee into microwave safe bowl and add chocolate. Allow to stand for 2 minutes. Stir until chocolate has melted. If you are struggling place in the microwave for 30 seconds at 80% power. Stir well until smooth. Allow to cool and thicken before pouring over cooled chocolate cake.

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