It’s that time of the week again, Woo hoooo!! Guest post Friday!!! I’m sure by now everyone knows just how much I enjoy introducing one of my friends to all of you.
Today I would like you all to meet Lora from Cake Duchess, Like her name implies, Lora is Baking Royalty!! Now I can’t guarantee you won’t gain a few pounds because of Lora, but I can guarantee you those pounds will be well worth it.
Lora will have you drooling over her cookies, cakes and pies….oh my!! But seriously, I know your going to love her blog, her writing style and most of all, each and everyone of those wonderful treats she makes!
So my friends its my great pleasure to introduce to you Lora from Cake Duchess!
Hello dear readers of More Than a Mountful! My name is Lora and my blog is Cake Duchess. There are many food blogs out there, but Chef Dennis’ blog happens to be one of my all-time FAVORITES! I am very excited to be his guest poster today and I can’t wait to share with you this fabulous holiday cake.
I love cakes! Actually, I also love cookies. And PIES! I happen to have a soft-spot for cakes
Baking has become one of my biggest passions the last few years. I spend much of my free time thinking of new creations. My little ones love to help me baking. We make a mess and we sometimes eat all the batter! I have way too many cookbooks and piles of magazines. I came across this beauty last Christmas and it was a HIT at Christmas time. The fluffiness of the angel food cake paired with the caramel drizzle, chocolate drizzle, and crunchy toasted pecans is just scrumptious! I changed the recipe a little bit and added a few tablespoons of Nutella to the chocolate drizzle. I couldn’t resist! I must confess, I could eat the topping alone.
The original recipe calls for angel food cake mix. I made my own cake with my mom’s tried and true recipe. You could try my recipe. You could buy a ready-made cake. You could buy a boxed mix. Whatever your heart desires! I prefer the flavor of a homemade cake. I think your family won’t mind how you make the cake! I hope you try out this recipe this holiday season. It is wonderful.
Chocolate- Caramel Angel Food Cake
yields: 10-12 servings
Angel Food Cake
1 3/4 cup sugar
1/4 teaspoon salt
1 cup cake flour
12 egg whites at room temperature
1 teaspoon lemon zest
1 teaspoon vanilla
1 1/2 teaspoon cream of tartar
2 ounces bittersweet chocolate, chopped
1/4 cup semi-sweet chocolate chips (the recipe did not call for this. I needed MORE chocolate and used my Ghirardelli chips)
2-4 tablespoons of Nutella
1/4 cup packed brown sugar
1/4 cup butter
3 tablespoons heavy whipping cream
Dash of salt
3 tablespoons chopped pecans, toasted
Preheat oven to 325 degrees F. Separate the egg whites in a medium sized bowl and cover with plastic wrap. Bring the egg whites to room temperature. In a food processor, spin sugar till superfine. Mix together the cake flour, salt, and the first half of the sugar. Sift and reserve. Set the rest aside. In a large metal bowl, combine egg whites, salt, and cream of tartar. Beat with hand mixer on high. Continue beating until egg whites form soft peaks.
Gradually beat in the second half of the sugar (the part that was not sifted with the cake flour), the lemon zest, and the vanilla. Continue to beat until it forms medium glossy peaks. Try not to overbeat it to stiff peaks. Using a wide rubber spatula, gently fold in the cake flour and sugar into the egg whites a little at time. This should take you about four-six times. Continue folding only until the cake flour and sugar are absorbed. Take your time and do it gently to avoid deflating the egg whites. You may have a few lumpy spots and that is not a problem. Spoon the batter into an ungreased angel food cake pan (tube pan), 10×4 inches. Smooth the top with a spatula and give your pan a little shake to level it out. This will get rid of any large bubbles in the batter.
Bake for about 40-45 minutes, or until cake is golden brown. Check your cake around 40 minutes. Every oven is different.
You will tell that it is ready because the cracks on top of the cake will feel dry and top springs back when touched lightly or when a toothpick inserted near center comes out clean. Immediately turn pan upside down onto heatproof funnel or bottle. Let the cake hang until it is completely cool. Now don’t worry, the cake will not fall out of the pan. Loosen side of cake with knife or long, metal spatula; remove from pan.
While the cake is baking in the oven, prepare the chocolate drizzle and the caramel drizzle.
Place chocolate in a microwave-safe bowl. Microwave at HIGH for 30 seconds or until melted, stirring every 10 seconds. Stir in the Nutella.
Drizzle chocolate over cake. I added the chocolate to a snack baggie. I cut a corner of the bottom of the baggie and I squeezed the drizzle on with the baggie. Combine brown sugar and next 3 ingredients (through salt) in a small, heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Reduce heat, and cook 4 minutes (do not stir). Remove from heat; quickly drizzle caramel over cake. Top with toasted pecans.
Adapted from Cooking Light, 2009.
Recipe Notes: I found at my grocery Dulce de Leche in a squeeze bottle. That is what I used to drizzle on the cake instead of the caramel. It worked wonderfully and tasted incredible! If you can’t find Dulce de Leche, this caramel recipe is delicious.
Like most of my desserts, this is completely fat-free. Ok, I am fudging a wee bit! Angel food cake is the light part of this dessert. The topping is another story! It is worth every calorie!
I hope you have a FABULOUS day! It has been a joy being a part of Chef Dennis’ blog. Thank you Chef Dennis for having me here today with my holiday cake!
Thanks so much for stopping by today, and don’t forget to go on over to Cake Duchess and say hello to Lora, tell her Chef Dennis sent you!!
Have a great weekend everyone, and stay warm!