Chocolate Angel Food Muffins

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I was recently asked to create a custom recipe for babble.com.  I jumped at the opportunity and immediately went to work.  Instead of giving you the story behind the muffins, I will send you over here to read it.  I will, however, leave you with the recipe only so I can document it for my blog and file it in my recipes.  Don't forget to check out all the other 49 great recipes from Babble's Top 100 Mom Food Blogs.  

One quick note about the story behind the muffins... That favorite gourmet market and café in downtown Chicago that I love is Fox & Obel.  Check it out if you get the chance!

Sunday Dinner

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Brie, Apricot, and Lavender Fillo Cups

Roasted Leg of Lamb

Flageolets with Garlic Confit

Simple Salad

Country Bread

Raspberry-Swirl Angel Cake with Crème Fraîche

 

Recently, my mother and I went on one of our "playdates".  These are times where we can walk for good health, talk for good measure, and shop for fun kitchen treasures.  The book, Chicken and Egg by Janice Cole, where this recipe came from, is our latest treasure.  Standing in the back of the store, we each had a copy in hand.   Flipping through its pages, I got to page 131 and declared, "SOLD"!  She was on the same page.  I looked at her and said,  "I love you and I want you to have this".  My mother looked at me and said, "I love you too and want you to have this".  We made our purchases, exchange our treasures, and gave each other a big hug and kiss and laughed.

I am not able to be with my mother this Sunday for Mother's Day.   To honor her, I wanted to make the recipe on page 131.  It is a delicate angel food cake that has a sweetened raspberry purée swirled throughout.  Sliced and served with a whipped crème fraîche-- it is angel food cake kissed by the heavens.  My only changes were to add a bit of fresh lemon juice to the raspberry purée and, wanting to keep that "pretty as the picture" raspberry-swirl look, I layered the purée between the cake batter and dragged a long, thin knife throughout to create the swirl.  I also made enough purée to have extra to serve on the side.  These changes made for one beautiful cake that tastes as good as it looks. The crème fraîche might SEEM like it could be optional, but hoo-boy does it ever bring it to the next level of goodness.  The only thing that would make this cake better is if I had my mom with me to enjoy a slice or two.

Happy Mother's Day, Ma.  

Every time I open this book I will think of you.

Love, Cole