Chocolate-Ginger Angel Food Cake

Ingredients

• 0.5 cup candied ginger chopped (crystallized)
• 3 tablespoons powdered sugar 
• 1 teaspoon cream of tartar 
• 9  egg whites 
• 1 cup flour all-purpose
• 1 cup granulated sugar 
• 0.7 teaspoon ground ginger 
• 1 cup half and half 
• 0.3 teaspoon salt 
• 4 ounces bittersweet chocolate chopped
• 0.3 cup cocoa powder unsweetened
• 1 tablespoon vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• oven
• knife
• whisk
• blender
• spatula
• kugelhopf pan

Directions

1. Position a rack in the center of the oven and heat to 350°F. Line a 10-inch springform or Bundt pan with parchment paper. Sift confectioners' sugar, flour, cocoa and ground ginger in a bowl; set aside. Using a mixer fitted with the whisk attachment on medium speed, whip egg whites, vanilla, cream of tartar and salt until whites begin to form soft peaks, 1 to 2 minutes. Increase speed to high, add 6 tablespoons granulated sugar and whip until incorporated.
2. Add remaining 3/4 cup granulated sugar in 2 increments and whip until whites hold stiff peaks, about 2 minutes. Gently fold dry ingredients into egg mixture with a spatula.
3. Pour batter into pan.
4. Bake until cake springs back when touched, 35 to 40 minutes.
5. Remove from oven and cool completely. Loosen edges with a knife; transfer to a serving platter. Chocolate glaze: Bring half-and-half to a boil in a saucepan over medium-high heat. Reduce heat to a low simmer and add chocolate and confectioners' sugar; whisk until chocolate melts and mixture is smooth.
6. Pour glaze over top of cake, allowing it to drip down sides. Top with candied ginger. Store at room temperature in a cake saver for up to 3 days.
7. Self