Chocolate Cupid Cakes with Satin Glaze by The Canadian Living Test Kitchen

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

Servings: 6 cakes of 2 servings each

Ingredients:

Nutritional Info
Per serving: about	-
cal	195
pro	4 g
total fat	7 g
sat. fat	4 g
carb	30 g
fibre	1 g
chol	13 mg
sodium	88 mg
% RDI:	-
calcium	2%
iron	8%
vit A	3%
folate	3%

Chocolate Satin:

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.