Chocolate Chip Espresso Angel Food Cake

  • 1-⅓ cups cake flour
  • 2 tsps. Instant espresso powder
  • ¼ tsp salt

Pout all 3 in bowl and whisk to aerate and blend.  Set aside.

In a mixer bowl, put

  • 12 egg whites (about 1-¾ cups) – reserve yolks for another use

Whip the whites until forthy, then slowly add

  • 1 tsp cream of tartar

Blend in at medium speed.  Then increase speed to high and slowly add

  • 1-¾ cups sugar

Continue to beat until stiff peaks.

Blend in

  • 1-½ tsp vanilla
  • 1 tsp lemon juice

At low speed, slowly add the flour.  When all blended in, remove from mixer and fold in ¾ cups mini chocolate chips – try not to deflate the whites but blend the chips in well.

Put all into an ungreased angel food pan and bake at 350 degrees for 40-45 degrees until an inserted toothpick comes out clean – you may get melted chocolate on it but do your best to make sure the cake part is done. 

Remove from over and cool completely UPSIDE DOWN in pan.,



  • 4 oz. unsweetened chocolate
  • 2 tbsps butter
  • ¾ cup sugar
  • 1 cup heavy cream
  • ¼ cup dark rum

Melt chocolate and butter over warm water (bain  marie). When completely smooth, add the sugar and cream and continue cooking, stirring often, until it slightly thickens and coats back of spoon.  Stir in rum.

Serve warm

Keeps well, refrigerated for 1-2 days – warm before using.


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