Gli "Sbuffi" di CaffÃ¨ e Moka
+English translation: CaffÃ¨ Mocha "Puffs." :P Yeah, I speak a little Italian, since I was in the process of minoring in it at the university I last went to... but, uhm, things just "didn't work out." Anyway, all I could think was how my hubby loves the "caffÃ¨ mocha" at Starbucks, hence the interesting Italian name. :D (I always stick to my black coffee, punctuated with a few packets of Splenda and a hint of non-fat milk. Did I ever tell you guys that I WORKED at Starbucks for 2.5 years? <3 I miss it, to be honest!)
+So, only Lily (that's me) would seriously decide to create her own recipe for angel food cake and chocolate mocha icing, solely based around the fact that she has an almost-finished "grande" (that's the 16 ounce/medium sized, for those who don't know the lingo) cup of unadulterated black coffee from Starbucks in the fridge.
+Like I said above:
1) My hubby loves the "caffÃ¨ mocha" at Starbucks.
2) I had a small amount of cold, leftover coffee.
3) I came up with my own recipe on a whim (and that means that I didn't write down the exact amounts of ingredients, baking time/temperature, etc).
+But for the sake of this project, I shall provide you with Alton Brown's Angel Food Cake recipe, as it is the closest I found to what I believe my recipe was. Man, I really have no memory anymore. >:O (Consequently, AB is one of my very few "celebrity" crushes. I told you I'm a little...different. :D)
"Angel Food Cake
Recipe courtesy Alton Brown (and the Food Network website)
Prep Time: 20 minutes
Cook Time: 35 minutes
Serves: 10 to 12 servings (if using a tube pan); 18 to 24 "puffs" (if using a muffin pan, as I did)
Ingredients: 1 1/2 cups sugar, 1/4 teaspoon salt, 1 cup cake flour (sifted), 12 egg whites (room temperature is best), 1/3 cup warm water (I used the coffee instead), 1 teaspoon orange extract (I used 1 1/2 to 2 teaspoons of vanilla extract instead), 1 1/2 teaspoons cream of tartar
Directions: Preheat oven to 350 degrees F. In a food processor, spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside. In a large bowl, use a balloon whisk (the tear-drop shaped whisk :P) to thoroughly combine egg whites, water (coffee, in my case), orange (vanilla, in my case) extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated. Carefully spoon mixture into an ungreased tube pan. (I used two 12-muffin pans. In hindsight, you may want to use cupcake liners, because it was a little tough getting them out after baking, despite greasing the pan first. Be careful to fill each cup only about 1/2 to 2/3 full, though!) Bake for 15-20 minutes before checking for doneness with a toothpick; that is to say, when inserted halfway between the inner and outer wall, the skewer should come out dry. (They should have fluffed up a bit [which I found out after mine poofed a little TOO much in the oven!], and should be a golden brown.) Cool upside down on cooling rack for at least 30 minutes to an hour before removing from pan (gently and carefully). *AB's Tip*: Since they're easier to separate, use the freshest eggs you can get."
+After you've pulled 'em out, it's time for icing! My directions for making the mocha topping are rather vague, though pretty easy to figure out, I hope. Also, this is really a "guess-timation" sort of recipe, so forgive me if you have to make your own little changes. I've seriously made this as a topping for vanilla ice cream (though, tweaked a bit to make it more "fudgy"), however, since I was a little kid. :B I figure... making the icing is not as exact of a science as baking an angel food cake is, eh?
Mocha (Chocolate) Glaze
Recipe dreamed up by Lily
Prep Time: <5 minutes
Serves: Should cover all, or most of, the "puffs"
Ingredients: 2 heaping tablespoons of premium unsweetened cocoa powder (I used Ghirardelli Chocolate cocoa powder), 1 1/2 cups (or maybe a bit more, depending on your sweet tooth?) of white, brown, confectioner's, or even powdered sugar (I used Splenda brown sugar mix), a capful (maybe 1/2 to 3/4 teaspoon?) of vanilla extract, 1/4 cup of warm milk (or a little more if you want your glaze to be more "drizzly"- you can also use water, Starbucks coffee/cream liqueurs, or even black coffee), 1 pat of softened butter (about a tablespoon's worth, I'd say).
Directions: Combine sugar and cocoa with butter in a microwave-safe bowl. Add vanilla extract to the bowl and stir. Slowly add the milk in intervals to the rest of the ingredients, mixing until smooth after every milk addition. If the lumps just refuse to smooth out, try popping it into the microwave for ~5 to 10 seconds (depending on the heating strength of your microwave, of course- heat it for too long and the mixture will boil over... making a sticky mess!). Spoon the chocolate-y goodness onto your cooled angel food cake "puffs"! (After the glaze has gotten "settled," feel free to decourate with almonds, mini chocolate chips, sprinkles, etc!)
Ooo, and don't forget to include LOVE on your ingredients list! :P
And, as always... ENJOY! :D