• ¾ cup sifted cake flour
  • ½ cup Dutch-processed cocoa powder
  • 1 ½ cups sifted superfine sugar
  • 13 large egg whites, at room temperature
  • ¼ teaspoon salt
  • 1 ½ teaspoons cream of tartar
  • 1 teaspoon pure vanilla extract
  • Chocolate Sauce (see below), optional
  • 1 ½ cups heavy cream, whipped, optional
  • 3 cups raspberries, optional
  • Chocolate (any type) shavings, optional
  • Chocolate Sauce
  • 1 cup plus 2 tablespoons whole milk
  • 10 ½ ounces bittersweet chocolate, finely chopped
  • ½ cup plus 1 tablespoon heavy cream
  • 6 tablespoons sugar
  • 2 tablespoons unsalted butter

March is National Women’s History Month. I love to read whether it be by myself, quietly with my family or aloud with my children. During my childrens’ homeschooling years, we read more books than I could count!  All of us were greatly moved by the book The Hiding Place. To this day, my son Alexander often refers to this book as one of his favorite reads.  The title “The Hiding Place” refers to both the physical hiding place where Corrie’s family secretly hid the Jews from the Nazi’s and also to the Scriptural message found in Psalm 119:114 which states, “Thou art my hiding place and my shield: I hope in thy word…”

Cornelia or “Corrie” Ten Boom was an extraordinary woman of immense strength and dignity, fortitude and forgiveness, perseverance and love. Born in Amsterdam in 1892, Corrie was a Dutch Christian Holocaust survivor who helped many Jews escape the Nazi’s during World War II. Corrie survived the notorious Ravensbruck Concentration Camp, while her sister, Betsie, who was with her in the camp did not. Many came to understand what a relationship with God through Jesus Christ was through Corrie and Betsie.

One of my favorite quotes from Corrie Ten Boom is:  “If you look at the world, you’ll be distressed. If you look within, you’ll be depressed. If you look at God you’ll be at rest.”

In honor Women’s History Month, I can think of no other woman who deserves my adoration more, other than my own mother and grandmother.  Perhaps you can read this book with your children, watch the movie and prepare a this Angel Food Cake in celebration of her life and testimony! Listen to the amazing words of Corrie herself.  Voices for Christ My favorite message is the first one.

I think of Corrie and as an angel on earth and so this is the recipe I have chosen for this post!

Heavenly Chocolate Angel Food Cake
Makes one 10-inch cake

by Jacques Torres

You will need an angel food cake pan, which is a deep tube pan with a removable bottom, often with three small feet on the rim for standing the cake upside down to cool. (In the absence of the feet, you can invert the cake on the neck of a sturdy, long-necked bottle or a large metal funnel.) The pan must be absolutely squeaky clean, or the cake will fall as it bakes.

Preheat the oven to 375°F. Have ready an ungreased 10-inch angel food cake pan.

Combine the flour, cocoa powder and ¾ cup of the sugar and sift together three times. Set aside.

In the bowl of a stand mixer fitted with the whip, combine the egg whites and salt and beat on low speed just until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat on low until blended. Raise the speed to medium-high and beat for about 4 minutes, or until soft peaks form. Do not overbeat. The peaks should hold their shape, but not be stiff.

Reduce the speed to medium, add the vanilla, and gradually sprinkle the remaining ¾ cup sugar over the egg whites, beating to incorporate. On low speed, add the flour mixture in three additions, mixing until incorporated after each addition and stopping the mixer after each addition to scrape down the sides and along the bottom of the bowl. You just want to make sure that the flour is evenly incorporated into the batter; you don’t want to deflate it by beating.

Scrape the batter into the pan. Cut through the batter with a knife to eliminate any bubbles.

Bake for about 35 minutes, or until the top is lightly browned and a cake tester inserted into the center comes out clean. Remove from the oven and turn the pan upside down, standing it on its feet or resting it on the long beck of a heatproof bottle or large metal funnel. Let stand for about 2 hours, or until completely cool.

Turn the cake right side up, and carefully run a sharp knife around the inside edge of the pan to release the cake sides. Holding on to the tube portion, carefully lift the cake from the pan sides. Then, run the knife between the tube and the cake and the bottom and the cake. Invert the cake onto a plate and tap it free. Brush off any loose crumbs with your hands.

For a simple dessert, slice the cake—use a serrated knife and a sawing motion—and serve each slice with a drizzle of Chocolate Sauce.

For a fancy dessert, using a serrated knife, carefully cut the cake horizontally into three equal layers. Place the bottom layer, cut side up, on a cake stand or serving plate. Spoon about ½ cup whipped cream onto the layer and spread with an offset spatula. Top with about 1 cup raspberries in a single layer. Add the middle layer, carefully spread it with about ½ cup whipped cream, and again top with about 1 cup raspberries. Place the third layer on top and coat the top and sides of the cake with the remaining whipped cream. Arrange the remaining raspberries decoratively on the top, and shave a few chocolate curls over all.

Refrigerate the cake until ready to serve, or for up to 6 hours. At serving time, using a serrated knife and a sawing motion, cut into individual slices and serve as is or drizzled with Chocolate Sauce.

Chocolate Sauce
Makes about 2 ½ cups

Be sure to use high-quality chocolate to make chocolate sauce, ensuring the richest flavor possible.

Place the milk in a heavy-bottomed saucepan over medium-high heat, bring to a boil, then immediately remove from the heat. Whisk in the chocolate, making sure that you scrape along the sides and bottom to incorporate the chocolate completely. Set aside.

In a small, heavy-bottomed saucepan, combine the cream, sugar, and butter over medium-high heat. Cook, stirring occasionally, for about 4 minutes, or until the butter has melted and the sugar has dissolved. Remove from the heat and whisk the hot cream mixture into the chocolate mixture.

Return the pan to medium heat and cook, stirring constantly with a wire whisk, for about 3 minutes, or until the mixture comes to a boil and begins to thicken slightly.

Remove from the heat and, using a rubber spatula, scrape the sauce into a clean bowl. Cover with plastic film, pressing it directly on the surface to prevent a skin from forming. Let cool to room temperature. It will be thick enough to scoop up with a spoon.

Transfer to a tightly covered container and store in the refrigerator for up to 3 weeks. Reheat when ready to use. If reheating in a microwave oven, place in a microwave-safe bowl and heat on medium-high power for 20 seconds, then check and repeat until the sauce liquefies.