Still catching up -- here's the "Chocolate Tweed Angel Food Cake" for the Heavenly Cake Bakers group. We normally don't post the recipes for this group, but you can find this one on the National Public Radio Web site. However, the NPR recipe doesn't give the weights for the ingredients (one of my favorite part of Rose's recipes) and it doesn't give the recipe for the frosting. For those, you'll have to consult pages 158-162 of Rose Levy Beranbaum's "Rose's Heavenly Cakes."
This is a very light angel food cake made with Wondra flour (or you can use cake flour) and finely grated unsweetened chocolate. Then you slather it with whipped cream mixed with grated bittersweet chocolate. Then you are supposed to "pelt" it with mini chocolate chips or little chocolate morsels. As I didn't have any of those, I topped it with shaved bittersweet chocolate instead.
The whipped cream frosting is supposed to have almonds in it, but I left those out. I also stabilized it using 1/2 teaspoon of gelatin per cup of cream. And I must have really slathered it on, because I ending up needing to make 1 1/2 times the recipe.
I'm not a big fan of angel food cakes. Too sweet, too bland. But I loved this one. The chocolate adds flavor and cuts the sweetness. Most of the other folks who tasted it agreed. (Jim said it was just so-so -- but then he is even less of an angel food cake fan than I am.)
This isn't the first time I have baked this cake. I made it back in June of 2009, even before Rose's book came out. I didn't know that this particular cake would be in the book, but Rose had reveals there would be some sort of angel cake using Wondra flour. So I decided to use Wondra flour in her "Freckled Angel" cake from her book "Rose's Celebrations." Lo and behold -- this cake got a new frosting and a new name in the new book!
I did have the same problem both times I made this cake -- the top never rose really high, and it never cracked. Also, the cake pulled away from the sides of the pan a lot. At least it did not fall out of the pan when I turned it upside down to cool!
The other problem was that both times, after I removed the cake from the pan, it was really, really moist. In fact, the second cake was positively WET in the area that had been at the bottom of the pan while baking. I had to let it sit out for hours so the moisture could evaporate. The cake crumb itself was not "mushy" or underdone, though. It seemed "set" and springy. It was more as if excess water had oozed out of the cake as the crumb set, and been trapped. Very strange. But once the cake had dried out on the counter, it was fine.
Here are my pictures of that first baking: