Chocolate Cupid Cakes with Satin Glaze

By The Canadian Living Test Kitchen

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This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	195195 cal
pro	4 g4g pro
total fat	7 g7g total fat
sat. fat	4 g4g sat. fat
carb	30 g30g carb
fibre	1 g1g fibre
chol	13 mg13mg chol
sodium	88 mg88mg sodium
% RDI:	-
calcium	22 calcium
iron	88 iron
vit A	33 vit A
folate	33 folate

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Each diminutive angel food cake serves two quite cosily. For an even more sumptuous experience, serve with Raspberry Chantilly.

Ingredients

2/3 cup sifted cake-and-pastry flour 2/3 2/3cup cupsifted cake-and-pastry flour
3 tbsp cocoa powder 3 3tbsp tbspcocoa powder
1 cup granulated sugar 1 1cup cupgranulated sugar
1 cup egg whites , about 71 1cup cupegg whiteegg whites, about 7
1/2 tsp cream of tartar 1/2 1/2tsp tspcream of tartar
1/4 tsp salt 1/4 1/4tsp tspsalt
1 tsp vanilla 1 1tsp tspvanilla
Chocolate Satin:
4 oz bittersweet chocolate , chopped4 4oz ozbittersweet chocolate, chopped
2 tbsp corn syrup 2 2tbsp tbspcorn syrup
1/2 cup whipping cream 1/2 1/2cup cupwhipping cream

Preparation

Into bowl, sift together flour, cocoa powder and 1/3 cup (75 mL) of the sugar; sift again. Set aside.

In large bowl, beat egg whites until foamy; beat in cream of tartar and salt until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Fold in vanilla. Sift one-third of the flour mixture at a time over top, gently folding in each addition until blended.

Using large piping bag with 3/4-inch (2 cm) opening, pipe batter into 6 mini (1-1/4 cup/300 mL) angel food cake pans, filling halfway to tops. Bake in centre of 350°F (180°C) oven until cake springs back when lightly touched, about 20 minutes.

Invert pans; let cakes hang in pans to cool completely. Remove from pans. (Make-ahead: Wrap in plastic wrap; store in single layer in airtight container for up to 2 days or overwrap and freeze for up to 2 weeks.)

Chocolate Satin: Place chocolate and corn syrup in heatproof bowl. In small saucepan, heat cream over medium heat just until steaming; pour over chocolate, whisking until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 3 days. Rewarm to continue.) Spoon over cakes, using knife to spread and drizzle down sides.

Additional information :

Variation
Individual Cupid Cupcakes: Spoon batter into 12 muffin cups. Reduce baking time to about 15 minutes.

Source : Canadian Living Magazine: February 2006