Espresso angel food cake

Time 1 hour
Yields Serves 12
Espresso angel food cake
(Mel Melcon / Los Angeles Times)

Sift together the flour, three-fourths cup sugar and the salt three times.


Beat the egg whites until foamy; beat in the cream of tartar. Slowly beat in the remaining cup of sugar until soft peaks form.


Add the Trablit and beat for a few seconds just until mixed in.


Fold the flour mixture into the egg white mixture in batches, one-fourth at a time, using a large whisk and incorporating gently.


Spoon the batter into an ungreased 10-inch tube pan. Run a spatula through the middle of the batter to remove any air bubbles. Bake at 350 for 40 to 45 minutes, or until a toothpick inserted into the center comes out cleanly. Remove the cake from the oven. Invert it in the pan and cool completely before removing the cake.


While the cake cools, make the ganache. In a small saucepan, bring the cream just to a simmer. Place the chopped chocolate and Trablit in a bowl. Pour the hot cream over. Let the mixture sit for a minute, then slowly stir to combine. Cover and set aside until ready to drizzle on the cake. If the ganache hardens, microwave it for a few seconds to get it to a pourable state.


Place the cooled cake on a serving plate. Pour the ganache over the cake and decorate with chocolate-covered espresso beans and mint leaves.

From Amy Scattergood, Times test kitchen intern.

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