Chocolate-Speckled Angel Cake

Prepare the Classic Angel Food Cake recipe with these changes: After adding flour in Step 4, fold 2 oz finely chopped bittersweet chocolate and 1 1⁄2 tsp grated orange zest into batter. Spread in prepared tube pan; bake as directed. Cool cake and remove from pan as directed.

Place cake on a serving plate. In a 1-cup glass measure, combine 2 oz chopped bittersweet chocolate, 4 tsp butter and 2 tsp light corn syrup. Microwave on high 45 to 60 seconds until melted; whisk mixture until glaze is smooth. Let stand 10 minutes to thicken slightly, then spread over top of cake. stand 1 hour or until glaze sets. If desired, using photo as a guide, you can garnish the top of the cake with a 3.5-oz chocolate bar (we used Lindt's Intense Orange Dark Chocolate with Almond Slivers) cut into slices.