[ world famous recipes ] Chocolate Chip Angel Food Cake

Chocolate Chip Angel Food Cake   1 1/4 cups
cake flour(not self-rising)   1 1/2 cups superfine sugar  
14 large egg whites, room temperature   1 1/4 teaspoons cream
of tartar   1/2 cup coarsely grated bittersweet
chocolate(about 1 1/2 ounces)     for the ganache 1/2 cup
low-fat buttermilk   1 1/2 cups chopped bittersweet
chocolate(about 5 ounces)     1.   Heat oven to 350° Sift flour
into a mixing bowl, then resift flour with 3/4 cup sugar.    
2.   In the bowl of an electric mixer fitted with the whisk
attachment, beat egg whites on medium speed until frothy. Add cream
of tartar; beat until whites have tripled in size, about 3 minutes.
Slowly add remaining 3/4 cup sugar; beat until firm and glossy, 1
to 2 minutes.     3.   Transfer egg whites to a large metal
mixing bowl. Gently fold in flour mixture in three additions,
mixing from bottom of bowl (try to use fewest strokes possible).
Fold in grated chocolate, and mix. Pour batter into a 10-inch
nonstick angel-food-cake pan, and run a knife through center of the
batter to release any air bubbles. Bake until top becomes golden
brown, 40 to 45 minutes.     4.   Invert the pan over the neck
of a bottle, and cool about 1 hour. Loosen the cake from the pan
with a flexible knife, and turn the cake over onto cake stand.  
  5.   Make ganache: Heat buttermilk over medium heat; add chopped
chocolate, and stir slowly until melted. Since buttermilk will
curdle slightly, strain mixture through a very fine sieve, and stir
slowly until smooth. Spread ganache over top of cooled angel-food
cake, and allow to harden slightly before serving.            

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