Chocolate Angel Food Cake, Chocolate Ganache, Strawberries - flour

Method

• Preheat oven to 350.
• If your eggs arent room temperature, sit them (before separating) in a bowl of warm water for a few minutes until no longer cold to the touch.
• Sift together the rice flour, cocoa powder, xanthan gum, 3/4 c sugar, and salt in a bowl and set aside.
• Combine egg whites, water, lemon juice, cream of tartar, and vanilla in the bowl of your mixer.
• Beat on low speed for about a minute.
• Increase speed to medium-high and beat until mixture increases 4-5 times in volume.
• Mixture will be foamy and will hold very soft peaks.
• Bring mixer back to medium-high, and add the last 3/4 c sugar a tablespoon at a time.
• Beat until the egg whites hold soft, glossy peaks, not stiff ones!
• Sprinkle a little of the flour mixture over the top, then carefully fold in.
• Repeat about seven times, sprinkling and folding.
• When everything is incorporated, scrape the batter into a clean, ungreased tube pan.
• Bake 40 minutes, until no longer jiggly and starting to pull away from the sides.
• A toothpick will come out clean.
• Immediately after taking the cake out of the oven, flip it over and cool it upside down, to keep the cake from falling.
• Cool completely before removing from the pan.
• Chocolate Ganache
• one 3oz chocolate bar, as dark as you can find.
• I used 77% cocoa 4 T half and half, cream, or milk 3-4 T sugar, depending on how dark/bitter your chocolate it 1 T butter
• Chop up the chocolate bar, and put in a small pan with the half and half and sugar.
• Chop up the butter.
• Heat the chocolate over very low heat, stirring, until chocolate is melted into the milk and the sugar is dissolved.
• Turn off the heat, add the butter, and stir until butter is melted.
• Invert your completely cooled cake onto a plate.
• Spread the warm chocolate mixture over the top evenly, and then arrange sliced, fresh strawberries in circles around the top, starting on the inside.