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Espresso angel food cake

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

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

2

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

3

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

4

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

5

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.

6

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.

7

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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