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Chocolate Chip Angel Food Cake

  1. 3 ounces bittersweet or semisweet chocolate, coarsely chopped
  2. 1 cup cake flour
  3. 1 1/2 cups granulated sugar
  4. 13 large egg whites
  5. 1 teaspoon cream of tartar
  6. 1/4 teaspoon salt
  7. 1 1/2 teaspoons pure vanilla extract
  8. 1 cup granulated sugar, plus
  9. 2 tablespoons granulated sugar
  10. 3 large egg whites
  11. 1/2 teaspoon cream of tartar
  12. Pinch of salt
  13. 3 teaspoons pure vanilla extract

  1. Position a rack in the lower third of
    the oven and preheat the oven to 375 degrees F. Pulse the chocolate in
    a food processor until finely ground; reserve. In a medium bowl, whisk
    together the flour and 3/4 cup of the sugar until combined; reserve.
  2. In
    the bowl of a mixer fitted with a whisk, mix the egg whites, cream of
    tartar and salt on low speed until frothy, about 1 minute. Increase the
    speed to medium and beat the egg whites until they hold soft peaks,
    about 2 minutes. Stir in the remaining 3/4 cup of sugar, then beat the
    egg whites at medium-high speed until fluffy and just stiff.
  3. Remove
    the bowl from the mixer, sift one-third of the flour mixture over the
    egg whites and fold it in with a large spatula until just blended. Add
    the vanilla and fold in the remaining flour in 2 batches. Fold in the
    reserved ground chocolate and scrape the batter into a 10-inch tube
    pan. Bake until a toothpick inserted in the center comes out clean,
    about 45 minutes. Invert the pan and place the tube opening over the
    neck of a bottle to suspend the cake, then let cool completely, at
    least 1 hour and up to overnight.
  4. Unmold the Chocolate Chip Angel Food Cake and coat generously with the Seven-Minute Frosting.
  5. Seven-Minute
    Frosting: In a large saucepan, bring 1 inch of water to a simmer. In a
    large stainless-steel bowl, combine the sugar, egg whites, 1/4 cup of
    water, the cream of tartar and the salt. Set the bowl over the
    simmering water and beat the egg whites with a whisk or handheld mixer
    until the frosting holds stiff peaks, about 5 minutes.
  6. Remove the bowl and continue to beat until cooled and billowy, about 2 minutes more. Beat in the vanilla and frost the cake.

Yield: 8 servings (Serving size: 8 servings)

O čia tai man labai gražu ir tinka prie šokolado

   Dark Brown Napkin

Fold the napkin in
half horizontally, and press along the folded edge to make a crease.
Unfold; place napkin on a surface with the crease facing up. Roll
napkin in from both ends toward the crease. Stand napkin in a tumbler
to hold its shape.

Light Brown Napkin
Fold the napkin in
half diagonally to form a triangle; iron flat. Fold the point opposite
the crease to the middle of the crease, and iron. Fold into thirds
lengthwise, ironing creases along both folds. Next, fold the napkin
along the creases so it is long and flat. Fold up one end of the napkin
1 inch from the edge; hold down. Begin rolling napkin up from this end,
keeping the tuft exposed. Tuck the remaining end into the bottom half
of the roll, and center napkin on a butter plate.

Yellow Bordered Napkin
Fold the napkin
in half diagonally to form a triangle, and iron flat. Fold in two
corners along the fold, and press one at a time. This envelope-style
fold is ideal for hemstitched napkins or those with contrasting
borders; a leaf or place card can be inserted or laid on top.

Rodyk draugams

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