A light as air chocolate angel food cake with a warm decadent, ultimately indulgent Nutella ganache sauce.
Ingredients
1 1/4 cups icing sugar, powdered sugar
1/2 cup all purpose flour
1/2 cup cake flour
1/3 cup cocoa
12 egg whites
1/4 tsp salt
2 tsp vanilla extract
1 1/2 tsp cream of tartar
1 cup white sugar, fine sugar is best
For the Nutella Ganache Sauce
1/2 cup whipping cream
1/2 cup Nutella
1 cup chocolate chips
Instructions
Preheat oven to 350 degrees F.
Sift together twice the icing sugar, all purpose flour, cake flour and cocoa. Set aside.
Beat together the egg whites, salt vanilla extract ans cream of tartar until soft peaks form.
Gradually add the sugar, a couple of tablespoons at a time.
Sift the dry ingredients over the beaten egg whites in four equal portions, folding very gently after each addition. A light touch is what is important here. Fold as gently as possible and only until the dry ingredients are just incorporated. Over mixing will deflate the batter.
Transfer the batter to an UNGREASED 10 inch tube pan.
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