WW-Deep Chocolate Angel Food Cake
Points: 3 PREP 20 MIN COOK 40 MIN SERVES 12
2/3 c. cake flour
1 1/2 c. sugar
1/3 c. unsweetened Dutch-process cocoa powder
1 tsp. instant espresso powder
12 egg whites, at room temperature
2 tsp. vanilla extract
11/2 tsp. cream of tartar
1/4 tsp. salt
1 oz. semisweet or bittersweet chocolate, grated
Preheat the oven to 375°F. Place a 10 x 4-inch tube pan nearby. Combine the
cake flour, 3/4 c. of the sugar, the cocoa, and espresso powder in a medium
bowl; sift three times.
With an electric mixer on medium speed, beat the egg whites in a large bowl
until foamy. Add the vanilla, cream of tartar, and salt; beat until soft peaks
form. Increase the speed to medium-high and add the remaining 3/4 c. of sugar,
2 Tbsp. at a time, beating until stiff peaks form, about 5 minutes.
Sift the flour mixture, one third at a time, over the egg-white mixture, gently
folding with a large rubber spatula just until blended. Repeat with the
remaining flour mixture, one third at a time. Fold in the chocolate just until
blended.
Pour the batter into the pan. Gently run a thin-bladed knife through the batter
to remove any air pockets. Place the pan immediately into the oven and bake
until the cake springs back when touched lightly, 40-45 minutes. Invert the
pan, placing it on a bottleneck or an inverted metal funnel and let cool
completely. To serve, run a thin bladed knife around the side of the pan and
around the center tube. Unmold the cake onto a plate.
PER SERVING (Y12TH OF CAKE): 162 CAL, 1 G FAT,
1 G SAT FAT, 0 G TRANS FAT, 0 MG CHOL, 146 MG SOD, 34 G CARB, 1 G FIB, S G
PROT, 30 MG CALC.
For a super-splashy dessert, garnish each serving with 2 Tbsp. light whipped
topping, 1 Tbsp. orange marmalade, and 1/2 Tbsp. grated milk chocolate (you'll
increase the POINTS value by 2).
Weight Watchers Magazine Jan/Feb 2008
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