Schokoladenchip-Engels-Nahrungsmittelkuchen mit Schokoladen-Ganache
Dieser leichte, flauschige Engelskuchen ist arm an Fett und Cholesterin. Reiben Sie die Schokolade auf Pergamentpapier, um die feinen Gitter leicht zu sammeln.
Quelle: Martha Stewart Living, Februar 1997
Ausbeute
Kade
27.04.2023 @ 10:26
This light, fluffy angel cake is low in fat and cholesterol. Rub the chocolate on parchment paper to easily collect the fine grids. Source: Martha Stewart Living, February 1997. Makes a 10-inch cake. Yield. Ingredients. For the 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 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). Directions. 1. Preheat oven to 350 degrees. Sift flour into a mixing bowl and fold in 3/4 cup sugar. 2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Add cream of tartar; beat until whites triple in volume, about 3 minutes. Slowly add remaining 3/4 cup sugar; beat until stiff and glossy, 1 to 2 minutes. 3. Transfer whites to a large metal bowl. Gently fold flour mixture in three additions, mixing from bottom of bowl (try to use as few strokes as possible). Fold in grated chocolate and mix. Pour batter into a 10-inch nonstick cake pan and run a knife through center of batter to release air bubbles. Bake until top is golden brown, 40 to 45 minutes. 4. Invert pan over neck of a bottle and cool about 1 hour. Loosen cake with a flexible knife from pan and turn cake onto a cake stand. 5. Make ganache: Heat buttermilk over medium heat; add chopped chocolate and stir slowly until melted. As buttermilk will curdle easily, strain mixture through a very fine sieve and stir slowly until smooth. Pour ganache over cooled cake and let harden slightly before serving.