Chocolate Chip Angel Food Cake With Chocolate Ganache

INGREDIENTS

INSTRUCTIONS

Heat oven to 350 degrees. Sift flour into a mixing bowl, then resift
flour with 3/4 cup sugar. In a clean metal bowl, beat egg whites with
an electric mixer until frothy. Add cream of tartar; beat until  whites
have tripled in size, about 3 minutes. Slowly add remaining  sugar;
beat 1 to 2 minutes, or until firm and glossy. Transfer egg  whites to
a large metal mixing bowl. Gently fold in flour mixture in  three
additions, mixing from bottom of bowl (try to use fewest  strokes
possible.) Fold in grated chocolate, and mix. Pour batter  into a
10-inch non-stick angel food cake pan, and run a knife through  cenbter
of the batter to release any air bubbles. Bake for 40 to 45  minutes,
until top becomes golden brown. Invert the pan over the neck  of a
bottle and cool about 1 hour. Loosen the cake from the pan with  a
flexible knife, and turn the cake over onto cake stand. Make  ganache
by heating buttermilk over medium heat; add chopped  chocolate, and
stir slowly until melted. Since buttermilk will curdle  slightly,
strain mixture through a very fine sieve, and stir slowly  until
smooth. Spread ganache over top of cooled angel food cake and  allow to
harden slightly before serving. Makes one  Cuisine: "Mexican" Source:
"Martha Stewart Living Magazine, Feb 1997"  S(Formatted for MC5): "by
Lynn Thomas - Lynn_Thomas@prodigy.net"  Yield: "1 ten-inch cake"  Per
serving: 1794 Calories (kcal); 113g Total Fat; (50% calories from
fat); 81g Protein; 171g Carbohydrate; 0mg Cholesterol; 800mg Sodium
Food Exchanges: 11 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 22 Fat; 0 Other Carbohydrates  Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 3360
Calories From Fat: 1420
Total Fat: 161.7g
Cholesterol: 612.7mg
Sodium: 2138.9mg
Potassium: 4768.8mg
Carbohydrates: 227.6g
Fiber: 17.7g
Sugar: 10.8g
Protein: 250.6g