Dutch chocolate angel cake recipe

Dutch Chocolate Angel Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a heavenly dessert that will satisfy your chocolate cravings? Look no further than this delectable Dutch chocolate angel cake recipe. This light and fluffy cake is infused with rich cocoa flavor, making it the perfect treat for any chocolate lover. With its delicate texture and irresistible taste, this recipe is sure to impress your family and friends. So grab your apron and get ready to indulge in a slice of chocolate heaven!

Keywords: Dutch chocolate, angel cake, recipe, cocoa flavor, dessert

Dutch chocolate angel cake recipe details

Dutch chocolate angel cake recipe, recipe Rating: 4.6
Number of votes:112 

Ingredients

	For the cake:
225 g	cake flour, if available – usually only available in USA or France, OR
185 g	plain flour PLUS
40 g	cornflour
350 g	caster sugar
25 g	Dutch process cocoa powder
¼ tsp	ground cinnamon
12 large	eggs, whites only
1 tsp	cream of tartar
¼ tsp	salt
2 tsp	vanilla extract
1 ½ tsp	fresh lemon juice
½ tsp	almond extract
	For the sauce:, makes 300ml but rather less is required for the cake
150 g	sugar
150 ml	milk
50 g	Dutch process cocoa powder
40 g	bitter-sweet chocolate, chopped
1 tsp	vanilla extract

Instructions

This recipe uses a 10-inch, 25cm tube pan but unusually insists that it is NOT greased. If you do not have the tube pan, an 9-inch, 22cm springform cake tin will be a good substitute but may require a slightly extended baking time due to the greater depth of batter.

Preheat oven to Gas Mark 3, 325°F, 170°C.

Cake:

Combine flour with half the sugar in a bowl, add cocoa and cinnamon stirring to mix thoroughly.

Beat egg whites in a large bowl with an electric whisk at high speed until foamy. Add cream of tartar and salt and continue to whisk until soft peaks form. Slowly add remaining sugar, a little at a time until stiff peaks form. Sift flour mixture into egg whites, about 4 tbsp at a time, folding after each addition. Fold in vanilla, lemon juice and almond extract.

Spoon batter into ungreased tin, spreading evenly. Release any large air pockets by cutting through batter with a knife.

Bake for about 50 minutes or until cake springs back when pressed. Cool completely before removing from tin. Serve with Dark Chocolate Sauce drizzled over top and sides in a random pattern.

Dark Chocolate Sauce:
Combine sugar, milk and cocoa in a medium saucepan and bring to a boil over medium heat. Cook for 3 minutes while stirring constantly and remove from heat. Stir in chocolate and vanilla. Allow to stand for one minute. Stir until smooth and then allow to cool.

Store unused sauce in a sealed container. The sauce may be used on fruit, ice cream or other cakes if wished.

About the recipe:
The recipe calls for Dutch process cocoa powder. This may be distinguished from unsweetened cocoa powder in several ways. The Dutch process cocoa is typically red-brown in colour and relatively sweet to the taste. It is also quite soluble in water, milk etc. Unsweetened cocoa is dark brown to almost black in colour, quite bitter and not too soluble. The obvious brand to recommend is van Houten, who originated the method, but there will be others.

Preparation time:
ca. 30 min
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a