Page 295 - Chocolate Cake Doctor

C H O C O L A T E A N G E L F O O D A N D C H I F F O N C A K E S 277

beat for 1 minute more, scraping the sides 5. Remove the angel food pan from the
down again if needed. The batter should bottle. Run a long, sharp knife around
look well combined. Pour the batter into the edge of the cake and invert it onto a
the ungreased pan. Pour the chocolate rack, then invert it again onto a serving
syrup evenly over the top of the batter, platter so that it is right side up. Spoon
and using a dinner knife, swirl the syrup the glaze over the cooled cake, allowing
into the batter, creating a marbled it to drizzle down the sides. Slice and
effect. Place the pan in the oven. serve.
Store this cake in a cake saver at
3. Bake the cake until it is lightly
room temperature for up to 1 week. Or
browned and the crust feels firm to the
freeze it in a cake saver for up to 6
touch when lightly pressed with your
months. Thaw the cake overnight in the
finger, 45 to 50 minutes. Remove the
refrigerator before serving.
pan from the oven and immediately turn
it upside down over the neck of a glass
R
bottle. Allow to cool for 1 hour.

the Cake Mix Doctor says
4. Meanwhile, prepare the glaze: Place
1
the sugar, butter, and reserved ⁄3 cup
apri cot nectar in a small saucepan over You’ll find apricot nectar in the fruit
medium-low heat. Cook, stirring con- juice section of the supermarket.The
stantly, until the mixture comes to a boil. flavor really goes well with chocolate.
Let boil for 1 minute, stirring. Then re - You could fold in a little freshly grated
move the pan from the heat and stir in the lemon zest if you want to add some
punch to this cake.
chocolate chips until they have melted.
Set the glaze aside to cool slightly.