CHOCOLATE ANGEL FOOD CAKE II
This is a yummy change to standard Angel Food cake. It has a light and delicate flavor and hits the spot of that chocolate craving. Note: for best flavor and texture, serve the cake on the day it's made and be sure to avoid any traces of yolk in the egg whites, which would prevent them from whipping to their fullest.
Provided by veggigoddess
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). If it does not have a removable bottom, line a 9 inch tube pan with parchment paper. Sift together the flour, cocoa and 3/4 cup of the sugar. Set aside. Measure 3 tablespoons of the flour mixture and toss with the grated chocolate.
- In a large bowl, using an electric mixer set at low speed, beat egg whites until foamy. Increase mixer speed to medium, stir in cream of tartar and salt, and continue to beat until egg whites form soft peaks. Gradually mix in the remaining 3/4 cup sugar and beat until stiff peaks form. Stir in the vanilla and lemon juice.
- Gently fold the flour mixture into the beaten egg whites, then fold in the grated chocolate, stirring just until no white streaks remain.
- Gently scrape the batter into the prepared pan. Smooth the surface of the batter and tap the pan lightly to remove any air bubbles. Bake in center of the preheated oven for 60 minutes, or until the surface springs back when touched. Cool completely, and sprinkle with confectioners' sugar before serving, if desired.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 44.9 g, Fat 3.1 g, Fiber 1.5 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 125.5 mg, Sugar 34.6 g
CHOCOLATE ANGEL FOOD CAKE I
This is a very moist and light angel food. A family favorite at my house.
Provided by Jane Hilton
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, mix confectioners' sugar, cake flour, and cocoa. Sift together 2 times, and set aside.
- In a clean large bowl, whip egg whites, salt, and cream of tartar with an electric mixer on high speed until very stiff. Fold in white sugar 2 tablespoons at a time while continuing to mix. Fold in flour mixture, a little at a time, until fully incorporated. Stir in vanilla. Pour into a 10 inch tube pan.
- Bake at 325 degrees F (165 degrees C) for approximately 1 hour, or until cake springs back when touched.
Nutrition Facts : Calories 179 calories, Carbohydrate 39.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 100 mg, Sugar 28.7 g
GERMAN CHOCOLATE ANGEL PIE II
This pie is absolutely the most sinfully delicious ever. The crust is the really unique feature! It originally came from a restaurant in La Cienga, CA some 35 years ago.
Provided by Jinnie
Categories Desserts Pies Chocolate Pie Recipes
Time 5h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- In a large glass or metal mixing bowl, beat egg whites until foamy. Add cream of tartar and salt and beat until whites stand in soft peaks. Add sugar gradually and beat until very stiff. Fold in chopped nuts and 1 teaspoon. vanilla. Turn the meringue into a buttered 9 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Bake in preheated oven for 60 minutes. Cool.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and stir in coffee.
- In a large bowl, whip the cream to soft peaks. Whisk in vanilla. Fold 1/3 of the cream into the melted chocolate, then fold the chocolate mixture back into the whipped cream until no streaks remain. Work quickly to prevent the chocolate from seizing up. Spoon mixture into meringue shell. Chill for 2 hours in the refrigerator.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 29.6 g, Cholesterol 40.8 mg, Fat 23.2 g, Fiber 1.8 g, Protein 3.5 g, SaturatedFat 10.3 g, Sodium 34.5 mg, Sugar 26.6 g
CHOCOLATE ANGEL PIE
Chocolate lovers really go for this pie. The filling is not too sweet, making a nice complement to the sweet meringue shell. Some family members request this pie for their birthday instead of cake!
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Place egg whites in a small bowl and let stand at room temperature for 30 minutes. Add cream of tartar and beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until soft glossy peaks form and sugar is dissolved. Spread evenly into a well-greased 9-in. pie pan. Bake at 275° for 50 minutes. Cool on a wire rack., For filling, melt chocolate in a small heavy saucepan or microwave; sir until smooth. Stir in coffee and vanilla. Cool to room temperature. , In a chilled small bowl, beat cream until soft peaks form. Fold into chocolate mixture. Pour into the meringue shell. Sprinkle with nuts if desired. Refrigerate, for several hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 324 calories, Fat 24g fat (14g saturated fat), Cholesterol 114mg cholesterol, Sodium 35mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE ANGEL PIE
Make and share this Chocolate Angel Pie recipe from Food.com.
Provided by SB61287
Categories Pie
Time 1m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Beat egg whites & gradually sift cream of tartar inches Beat until smooth & glossy(quite stiff). Line well buttered 9" pie pan with meringue. Bake 1 hour at 275@ & let cool.
- Cook chocolate & water in double boiler until thick, then add vanilla. Whip 1 cup cream & fold chocolate inches
- Turn into shell & chill 3-4 hours.
- Before serving, whip final cup of cream & add vanilla & sugar. Top pie.
Nutrition Facts : Calories 2680.1, Fat 214, SaturatedFat 132, Cholesterol 652.1, Sodium 305.8, Carbohydrate 194, Fiber 7.4, Sugar 170.1, Protein 22.2
CHOCOLATE ANGEL PIE
for those who can't stand pudding in their pie. this takes more than a day to make, so I reserve it for special occasions. and yes, I found this in an old Betty Crocker cook book, but I have done a little tweaking to perfect it. Uses a meringue pie crust.
Provided by KeidaHattori
Categories Pie
Time P1DT1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- heat oven to 275.
- generously butter 9 inch pie plate.
- beat egg whites and cream of tartar in small mixer bowl untill foamy.
- beat in sugar 1 tablespoon at a time; continue beeating until glossy. DO NOT UNDER BEAT.
- spoon into pie plate, pressing against side and bottom.
- bake 45 minute.
- Turn OFF oven. LEAVE CRUST IN OVEN 45 MIN WITH CLOSED DOOR. failure to do so will completely ruin the crust.
- remove from oven, finish cooling away from draft.
- Heat chocolate in hot water in sauce pan over low heat, stirring constantly, until melted.
- cool to room temp and stir in vanilla.
- beat 1 cup whipping cream in chilled bowl(any will do. get best results using the freezer)until stiff.
- fold in chocolate mixture.
- refrigerate 12 hours.
- spoon into pie shell.
- combine whipping cream and powdered sugar, beat until stiff.
- spread evenly over the pie.
- sprinkle chocolate shavings over whipped cream.
- serve and eat within 12 hours of completion for best taste.
Nutrition Facts : Calories 347.6, Fat 30.4, SaturatedFat 18.9, Cholesterol 81.5, Sodium 40.6, Carbohydrate 21.1, Fiber 2.6, Sugar 14.8, Protein 4.2
CHOCOLATE ANGEL PIE
Rich chocolate filling nestled in a shell of meringue. Cooking time does not include four hours of refrigeration. This is best started early in the day. So yummy.
Provided by conniecooks
Categories Dessert
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Shell:.
- Preheat oven to 250°F.
- In a small bowl beat egg whites and cream of tarter until soft peaks form.
- Gradually sprinkle in sugar 2 Tbsp at a time.
- Beat two minutes after each addition or until sugar is completely dissolved (about 2 min).
- Add vanilla and continue to beat at high speed until mixture stands in stiff, glossy peaks.
- Spoon into a greased nine inch pie plate, smooth till evenly distributed.
- Using the back of a spoon pile meringue up at the sides to form a shell.
- Bake 1 hour at 275°F Turn off oven and let stand in oven 1 hour.
- Filling:.
- Combine chocolate, water, egg yolks, sugar, and salt in double boiler over hot, not boiling water.
- Cook until chocolate is melted and mixture is very thick and mounds when dropped from a spoon (about 5 minutes).
- Remove from heat and set aside.
- In large bowl at medium speed beat cream with vanilla until soft peaks form.
- Gently fold into chocolate mixture.
- Spoon mixture into meringue shell.
- Refrigerate 4 hours or until filling is set.
Nutrition Facts : Calories 250.9, Fat 17.4, SaturatedFat 10.5, Cholesterol 98.7, Sodium 63.1, Carbohydrate 23.1, Fiber 0.9, Sugar 20.2, Protein 3.3
GERMAN CHOCOLATE ANGEL PIE
Make and share this German Chocolate Angel Pie recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- n a large glass or metal mixing bowl, beat egg whites until foamy.
- Add cream of tartar and salt and beat until whites stand in soft peaks.
- Add sugar gradually and beat until very stiff.
- Fold in chopped nuts and 1 teaspoon. vanilla.
- Turn the meringue into a buttered 9 inch pie plate.
- Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate.
- Bake in preheated oven for 60 minutes.
- Cool.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.
- Remove from heat and stir in coffee.
- In a large bowl, whip the cream to soft peaks.
- Whisk in vanilla.
- Fold 1/3 of the cream into the melted chocolate, then fold the chocolate mixture back into the whipped cream until no streaks remain.
- Work quickly to prevent the chocolate from seizing up.
- Spoon mixture into meringue shell.
- Chill for 2 hours in the refrigerator.
Nutrition Facts : Calories 255.4, Fat 18.4, SaturatedFat 7.5, Cholesterol 40.8, Sodium 51.5, Carbohydrate 21.2, Fiber 1, Sugar 19.4, Protein 2.9
CHOCOLATE ANGEL PIE
Reading through a speciality chocolate cookbook, I happened upon this recipe and was confused by the direction to NOT use Dutch-process cocoa. A little research yielded this trivia: Dutch-process cocoa is treated to reduce acidity, giving it a darker color and more mellow flavor. It also burns more easily than non-Dutch-process cocoa. I'm guessing the long baking time in this recipe is the reason to use regular unsweetened cocoa powder. So now we know ... maybe ...
Provided by SusieQusie
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Position rack in oven to middle postion. Preheat to 300ºF.
- Generously butter a 10-inch pie plate. Dust with flour and tap out excess.
- Place the egg whites, cream of tartar and sugar in a bowl. Using a mixer on high speed, beat until stiff and glossy but not dry. Reduce speed to low and beat in cocoa, mixing only until incorporated.
- Pour and scrape batter into prepared dish. Use a rubber spatula to smooth the top, building the rim slightly higher than the center.
- Bake until the batter is light brown and no longer sticky, about 1 hour. Transfer to wire rack and cool completely. The center will sink as it cools.
- Pour cream into a small bowl. Whip till frothy. Add sugar and whip until soft peaks form.
- Just before serving, fill center with whipped cream and garnish with chocolate chips.
- * For a pie with a softer texture, refrigerate for 1 hour after topping with whipped cream.
- *Optional - top with fresh berries or chocolate shavings in place of chocolate chips if desired.
Nutrition Facts : Calories 191.3, Fat 11.2, SaturatedFat 7, Cholesterol 40.8, Sodium 39, Carbohydrate 21.6, Fiber 0.5, Sugar 20, Protein 2.7
FRAN'S ANGEL FOOD PIE
This is Dad's favorite dessert! When Fran (Nana) Bamford was a bride during the Great Depression, this recipe was a wedding present from two ladies who ran the lunch counter in Granddad Douglas' neighborhood in Portland.
Provided by amyframpton
Categories Desserts Pies Vintage Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Partially fill the bottom of a double boiler with water, and bring the water to a boil. Pour 2 cups of water into the top of the double boiler with the salt. Place the top of the boiler onto the bottom. Whisk 1 cup of sugar with the cornstarch in a bowl until all lumps are gone, and whisk the mixture into the water until smooth. Cook, whisking constantly, until the mixture is thickened and translucent.
- In a large bowl, beat the egg whites with an electric mixer until they form stiff peaks. Pour in the hot cornstarch mixture in a slow, steady stream, beating constantly, until the mixture is fluffy and forms peaks. Beat in 1 teaspoon of vanilla extract. Spread the filling into the baked pie shell in an even layer, and chill in refrigerator.
- With an electric mixer, beat the cream with 1 teaspoon of sugar and 1/2 teaspoon of vanilla extract in a large metal bowl until the cream forms soft peaks; frost the pie with decorative swirls and peaks of the whipped cream. Sprinkle pie with chopped walnuts. Refrigerate until serving time.
Nutrition Facts : Calories 414.6 calories, Carbohydrate 39 g, Cholesterol 81.5 mg, Fat 27.8 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 15.4 g, Sodium 147.5 mg, Sugar 26.4 g
CHOCOLATE ANGEL PIE
Make and share this Chocolate Angel Pie recipe from Food.com.
Provided by Tebo3759
Categories Pie
Time 10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Beat pudding mix, coco and milk for 1 minute at low speed.
- Fold in Cool Whip.
- Spoon into pie crust.
- Freeze at least 4 hours.
- Garnish with additional whip cream or chocolate shavings.
Nutrition Facts : Calories 388.2, Fat 20.2, SaturatedFat 11.1, Cholesterol 5.7, Sodium 465, Carbohydrate 48.9, Fiber 1.4, Sugar 33.3, Protein 4
ANGEL FOOD PIE
This was my mother's famous Easter dessert. I always looked forward to having it at our Easter dinners with the different colors of coconut for the holiday.
Provided by Sue
Categories Desserts Pies No-Bake Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk cornstarch and 3/4 cup sugar in a saucepan; pour boiling water into cornstarch mixture, place over medium-low heat, and whisk until mixture thickens and becomes clear, about 5 minutes.
- Beat egg whites with salt in a large metal or glass bowl, using an electric mixer, until egg whites hold stiff peaks, 3 to 5 minutes. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Beat 3 tablespoons sugar into egg whites, followed by vanilla extract. Slowly pour hot cornstarch mixture into egg whites and beat constantly until mixture is stiff.
- Pour whipped filling into pie crust and sprinkle with colored Chill until set.
Nutrition Facts : Calories 255.9 calories, Carbohydrate 40.8 g, Fat 9.1 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 3.2 g, Sodium 194.1 mg, Sugar 25.3 g
ANGEL FOOD PIE
This is another of my Mother's recipes and this one was made for less than 5 cents a slice (then) it is still a very reasonable recipe and very tasty - add some lemon juice to the cornstarch mixture. Don't be fooled by the simplisityof the ingredients, it is good and no fail
Provided by Bergy
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix the cornstarch& water in the top of a double boiler.
- Add boiling water stirring constantly and cook until thick& clear- 12-14 minutes, Add salt to egg whites and beat until stiff.
- Add 3 tbsp sugar& vanilla, beating until the whites are creamy.
- Pour hot cornstarch mixture over the egg whites, very slowly beating constantly Cool slightly and fill the pastry shell.
- The pie should be made at least 2 hours before serving.
- Cover the pie with whipped cream and grated chocolate (make curls if you wish) Add some nuts too is you want.
Nutrition Facts : Calories 259, Fat 11.7, SaturatedFat 5.7, Cholesterol 16.6, Sodium 275.1, Carbohydrate 37.1, Fiber 0.8, Sugar 24.4, Protein 2.8
HEAVENLY ANGEL PIE
A baked meringue crust laced with chocolate sandwich cookies and almonds is filled with coffee-flavored whipped cream for an out-of-this-world pie.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Beat egg whites and salt in medium bowl with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Coarsely chop 4 of the cookies; gently stir into egg white mixture along with the almonds and baking powder. Spread into greased 9-inch pie plate.
- Bake 25 to 30 min. or until lightly browned. Cool completely.
- Beat cream and instant coffee in large bowl with electric mixer on high speed until stiff peaks form; spread over pie. Cut 4 remaining cookies in half; arrange around edge of pie. Serve immediately. Or, cover and refrigerate until ready to serve. Store leftover pie in refrigerator.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CHOCOLATE ANGEL STRATA PIE
Rich, creamy, unique chocolate pie with a hint of cinnamon. Also a bit tricky because of the meringue, therefore not a beginners recipe. A legacy of my grandmother and a family tradition at Christmas and Thanksgiving. Make sure the eggs are separated well and all the directions are followed to the letter.
Provided by Chrystabel
Categories Pie
Time 2h40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Beat egg whites, vinegar, salt and first 1/4 teaspoon cinnamon until soft peaks form.
- Add sugar slowly to egg white mixture while beating continuously. When stiff spread evenly over baked pie crust. Bake at 325 for 15-18 minutes or until meringue turns light brown and a knife inserted comes out clean.
- Next place egg yolks, chocolate chips and water in top of a double boiler or melt in a pan over boiling water. Stir constantly until mixture is smooth. Spread a thin layer of chocolate over meringue layer. Chill the remaining chocolate while doing the next step.
- Combine 1/4 cup of sugar, 1/4 tsp cinnamon and 1 cup whipping cream. Whip until stiff. Spread 1/2 of mixture over cooled chocolate layer.
- Fold together remaining chocolate and remaining whipped cream mixture and spread over pie. There should be four layers:meringue, chocolate, whipped cream cinnamon, and whipped cream chocolate mixture on the top.
- Chill for at least 2 hours.
Nutrition Facts : Calories 408.1, Fat 26, SaturatedFat 12.8, Cholesterol 87.3, Sodium 221.3, Carbohydrate 43.5, Fiber 2.1, Sugar 30.3, Protein 4.5
CINNAMON CHOCOLATE ANGEL PIE
Our Christmas dinner wouldn't be complete without a festive finale. I've served this satisfying pie for so many years that it's become a holiday tradition.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat egg whites and vinegar on medium speed until soft peaks form. Combine sugar and cinnamon; gradually beat into egg whites, 1 tablespoon at a time, on high until stiff peaks form. Spread into the pastry shell. Bake at 325° for 20-25 minutes or until meringue is lightly browned. Cool. , For filling, whisk egg yolks and water in a saucepan. Add chocolate chips; cook and stir over low heat until a thermometer reads 160° and coats the back of a metal spoon (do not boil). Cool. Spread 3 tablespoons over meringue; set remainder aside. , In a large bowl, beat the cream, sugar and cinnamon until stiff peaks form. Spread half over the chocolate layer. Fold reserved chocolate mixture into remaining whipped cream; spread over top. Chill for 6 hours or overnight. Refrigerate left overs.
Nutrition Facts : Calories 332 calories, Fat 20g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 103mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
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