Brown Sugar Angel Food Cake With Hot Fudge Sauce

This is a marthastewart.com recipe. It can be a little fussy, but is well worth the effort. The cake can be served with ice cream, and with or without the fudge sauce.

Cake Ingredients

14 egg whites
1 1/2 cups light brown sugar
1 1/2 teaspoons cream of tartar
1 1/4 cups sifted cake flour (not self-rising)

Cake Instructions

Beat egg whites and sugar until foamy. Add cream of tartar. Beat at high speed until the egg white mixture is stiff and glossy. Fold in flour in three additions. Spoon batter into an ungreased10-inch angel food pan with a removable bottom. Run a knife through the batter to remove air pockets. Bake at 350 degrees for about 45 minutes. Invert cake pan onto a cooling rack and allow to stand 1 hour before removing. To remove, gently run a knife around the edges of the pan.

Hot Fudge Sauce Ingredients

2 cups heavy cream
12 ounces semi-sweet chocolate, finely chopped
1/2 cup light corn syrup

Hot Fudge Sauce Instructions

In a small saucepan over medium heat, bring cream and corn syrup just to a simmer. Remove from heat. Add chocolate; whisk until melted. Serve immediately. Sauce can be stored in an airtight container in the refrigerator up to 1 week.