Chocolate Angel Food Cake
From “On Cooking”
15g cocoa powder
30g warm water
5mL vanilla extract
170g white sugar
40g all purpose flour
0.5g salt (1/8 tsp.)
240g egg whites (8 of them)
3.5g cream of tartar (1 tsp.)
Heat your oven to 350F. Combine the cocoa powder, water and vanilla. Whisk to combine and set aside.
In a separate bowl sift together the flour, cornstarch, salt and 75g of the sugar. Technically the recipe called for cake flour but I didn’t have any on hand, hence the blend of AP and cornstarch. Set aside.
Whip the egg whites until foamy and then add the cream of tartar. Continue to whip. Once they reach soft peaks add the remaining sugar (95g) and whip until stiff (but not dry) peaks.
Fold a spoonful of the egg whites into the cocoa mixture. Once this is totally combined add it back into the rest of the egg whites and fold until incorporated. I find it is best to do this somewhat vigorously but do it quick vs. taking a long time to be painstakingly delicate.
Finally fold in the dry ingredients. Pour the batter onto a sheet try lined with parchment. Bake at 350F for about 20 minutes (or until a skewer comes out clean and the cake springs back when touched). Cool to room temperature. If you are not using the cake immediately it’s best to freeze it (there’s really no fat in the cake so it will dry out in a jiffy). Just wrap it well in plastic wrap and then you can take out pieces whenever you need it.
For this application I just cut it up into cubes to layer with the rest of the trifle elements.
White Chocolate Pudding
1/2 cup white sugar
3 tbsp. cornstarch
2 cups milk
1/2 tsp. vanilla paste (or extract)
3 ounces white chocolate
Whisk together the first 3 ingredients in a pot. Gradually whisk in the milk, ensuring there are no lumps. Heat the mixture over medium to high heat, stirring constantly until it thickens. Once it reaches the boil, remove it from the heat and stir in the vanilla and white chocolate. Pour it into a bowl and cover the surface with plastic wrap to prevent a skin. Allow the pudding to cool to room temperature before refrigerating until you are ready to assemble.
Milk Chocolate Mousse
From Bon Appetit
2 eggs, separated
2 tbsp. water
2 tbsp. whipping cream
1 tbsp. sugar
150g milk chocolate
1/2 cup whipping cream
1 tbsp. Frangelico liqueur
In one bowl, whip the egg whites to stiff peaks and set aside. In another bowl to the same with the cream, adding in the Frangelico at the end.
Combine the egg yolks, water, 2 tbsp. cream and sugar. Using a wooden spoon, cook over medium heat stirring constantly until it reaches a custard-like consistency (and coats the back of the spoon). Remove it from the heat and stir in the chocolate until it is fully melted.
Gradually fold the chocolate mixture into the eggs whites (starting with about 1/4 cup of it and then adding in the remainder after this has been incorporated). Fold this into the whipped cream and chill.
Berry Orange Sauce
1 cup fresh or frozen raspberries
1 cup fresh or frozen strawberries
1 orange, zest and juice
1/4 cup sugar
Throw everything in a pot and boil until it reaches a syrupy consistency. You can choose to puree it and strain out the seeds if you like but I just kept it as is. Feel free to add a splash of booze here too! Let it cool before refrigerating.
TO ASSEMBLE: Layer all 4 components as you see fit. You could do this in a big, glass trifle dish or individual cups like I did. Totally up to you. Either way it feeds a crowd. Enjoy!
I ended up with some extra cake (which I turned into a peanut butter jelly roll – recipe to come) and pudding, which is great eaten by itself too!