Monday, October 31, 2011

Chocolate with Francois - Ginger Angel Food Cake

In my Chocolate with Francois baking group, we cook from Charles Payard's Chocolate Epiphany cookbook.  This month, our group made the Ginger Angel Food Cake chosen by Leslie of Lethally Delicious. . .chocolate of course.  Everything in his book is chocolate.  Some of the recipes are complicated, but this one was very easy.  I used Ghiradelli chocolate - my personal favorite.  I did not have any candied ginger to put on top for decoration, but I did add ginger to the mix.

I scrimped a bit on the cocoa because I thought it might be too chocolatey (if there is such a thing) but once it baked I realized I should have gone with Charles' version.  The ginger in it complimented the chocolate very well.  Also, he suggested a cake pan, but I used a bundt cake pan and I am not sure that was the wisest choice.  I had a bit of a struggle getting the cake out of the pan!

The chocolate glaze is to die for.  I was practically eating it by the spoonfuls.  I actually took a piece of the cake and just as we Southerners used to say, "sopped" the glaze up like gravy.  Chandler loved it too.   I made two of these and took one to my next door neighbors who are always helping us move a piece of furniture or some other favor.

Check out Leslie's blog later in the week for the recipe, or you can email me for it.  Also check our webpage Chocolate with Francois to see how the others did with this recipe.


Anonymous said...

Ooh, what a great cake! Make sure to submit it to The Food Librarian's bundt cake party!

Joanne said...

Mine came out a bit chewy but it tasted good all the same.
You're looks fantastic!

All Things Yummy said...

Mmmm...that looks so so good.

Julie said...

Your cake looks beautiful! Mine's in the oven as we speak. I may be a bit late for the post :). I am not making the glaze, although it looks to die for! Happy Halloween.

Kayte said...

I am intrigued by the ginger in an angel food cake...and it looks so pretty!