Espresso Angel Food Cake with Chocolate Sauce
Recipe from The Everyday Gourmet Diabetes Cookbook by Mary Donkersloot, R.D.
1 1/4 cups granulated sugar - divided use
1 1/4 cups cake flour
2 tablespoons finely ground espresso powder
1 tablespoon ground cinnamon
Whites of 12 large eggs
1 1/2 teaspoons cream of tartar
3 ounces semisweet chocolate
3 ounces low fat cream cheese, at room temperature
1/4 cup non-fat milk, or more as needed
1/2 cup powdered sugar
- For Cake: Preheat oven to 350°F (175°C) and center oven rack.
- Have ready, but do not grease, two 9-inch nonstick cake pans.
- Sift together half the sugar, the cake flour, espresso powder and cinnamon. Set aside.
- In a very large bowl, whip the egg whites and cream of tartar with an electric mixer on medium speed until foamy. Beat in the remaining sugar 1 tablespoon at a time until stiff peaks form, about 5 minutes.
- Gradually fold the sifted dry ingredients into the meringue.
- Divide the mixture evenly between the two pans and bake for about 20 to 25 minutes or until the cakes are golden brown and firm. Remove from the oven and invert the pans on a rack to cool. Let cool completely in the pans, about 1 hour. Loosen around the edges of the pan with a small knife and turn the cakes out onto a platter.
- Slice the cakes into 8 wedges each and serve on individual dessert plates with chocolate sauce drizzled on top, if desired.
- For Chocolate Sauce: In a nonstick pan on medium-low heat, melt the chocolate squares. Blend together the cream cheese and the milk with a whisk. Combine this mixture and the powdered sugar with melted chocolate and whisk until smooth. If a thinner consistency is desired, add a bit more milk. Spread on the cake with a knife or drizzle over cake.
Makes 16 servings.
Nutritional Information Per Serving (1/16 of recipe with chocolate sauce): Calories: 150, Fat (g): 2.5, Calories from Fat (%): 15, Cholesterol (mg): less than 5, Carbohydrates (g): 29, Protein (g): 4, Fiber (g): .5, Sodium (mg): 95.
Source: Adapted from The Everyday Gourmet Diabetes Cookbook by Mary Donkersloot, R.D. (Clarkson Potter, 1998).