Mocha-Chocolate Chip Mini Angel Food Cakes with Salted Caramel Glaze
These tempting mocha angel meals muffins, studded with mini chocolate chips, are topped with a devilish salted caramel glaze and chocolate-coated espresso beans. The wedding of chocolate with espresso is heaven on earth. Use a mini bundt or angel meals cake pan to make the six Four-inch muffins.
See different associated recipes in Cooking with Espresso.
Yield: 6 particular person muffins
Prep Time: About 1 hour plus as much as 2 hours cooling time for muffins
Shelf Life: Retailer coated for as much as three days at room temperature.
1½ tablespoons instantaneous espresso powder
1 tablespoon heat water
1½ teaspoons vanilla extract
1 cup egg whites, at room temperature
1 teaspoon cream of tartar
¼ teaspoon high-quality sea salt, plus 1 teaspoon for the glaze
1¼ cups granulated sugar
1 cup cake flour
½ cup unsweetened cocoa powder
½ cup miniature chocolate chips
For the glaze:
⅔ cup heavy cream
⅔ cup firmly packed darkish brown sugar
6½ tablespoons unsalted butter
1¼ teaspoon vanilla extract
1⅓+ cups confectioners’ sugar, sifted
24 chocolate coated espresso beans, to garnish
- Place the rack within the decrease third of the oven. Preheat to 350 levels.
- In a small bowl, mix the espresso, water and vanilla and put aside.
- In a big bowl, utilizing a handheld electrical mixer, beat the egg whites on medium till frothy. Add the cream of tartar and 1/Four teaspoon of salt and beat into delicate peaks. Add the sugar, 2 tablespoons at a time, and beat on medium-high till the egg whites type stiff peaks. Fold within the dissolved espresso.
- Sift collectively the flour and cocoa; add it to the egg whites by half-cupfuls, folding in every addition till the flour is now not seen. Gently fold within the chocolate chips. Spoon the batter into the pan. It ought to come about three-quarters the best way up the edges. Utilizing a small knife, reduce by way of the batter a number of instances to take away any air pockets.
- Bake till the highest springs again when calmly pressed with a finger, 20 to 22 minutes. Take away, invert onto a cake rack and let cool utterly, as much as 2 hours.
- In the meantime, make the icing: In a small saucepan, convey the brown sugar, cream and butter to a boil over medium-high warmth and cook dinner for 1 minute, stirring typically. Take away from the warmth, stir within the remaining salt and vanilla and funky for 10 minutes. Whisk within the confectioners’ sugar, including further quantities of sugar by the tablespoon to make a spreadable glaze.
- Run a pointy knife across the cake edges and punctiliously take away. Place on a cooling rack over a sheet pan. Utilizing a bamboo skewer, pierce the muffins vertically Four or 5 instances. Spoon the glaze over the muffins. High every with 4 chocolate espresso beans, and let the glaze set.