Name: Chris Cotugno

Home: Indio, originally from Staten Island, N.Y.

Occupation: Manager at Exquisite Desserts, 77682 Country Club Drive in Palm Desert, (760) 772-5522, www.exquisitedesserts.net

Former local experience: He was the event coordinator for Carousel Catering in Palm Springs.

Favorite foods to prepare: Cakes, candies, pies and cookies.

Most memorable baking experience: Preparing his first wedding cake for a friend. It was damaged in transit and he spent the entire evening redoing it.

Favorite food indulgence: Chocolate and peanut butter.

Proudest culinary accomplishment: “I enjoy my current position at Exquisite Desserts because it pushes my comfort level to execute complex cake creations.”

Secret for success: “I treat people the way I want to be treated - with respect and kindness.”

Most popular desserts: Petite pastries, such as fruit tarts, pecan tartlets and flourless chocolate bombs.

Restaurant preference: Bella Vita in Palm Desert

Sinful Angel Cake

Makes about 16 servings

For cake:

11/2 cups egg whites (10 to 12 large eggs)

11/2 cups sifted confectioners sugar

1 cup sifted cake or all purpose flour

1/4 cup unsweetened cocoa

11/2 teaspoons cream of tartar

1 teaspoon vanilla

1 cup sugar

For chocolate ganache:

11/2 cups semi sweet chocolate chips

3/4 cup heavy cream, at room temperature

In a large bowl, bring egg whites to room temperature. In another large bowl, sift together the confectioners sugar, flour and cocoa.

Add the vanilla and cream of tartar to the egg whites; beat with an electric mixer on high until soft peaks form. Gradually add the sugar to the egg whites and beat until stiff peaks form.

Sift about 1/4 of the dry ingredients over the egg whites and fold in, repeat until all dry ingredients are incorporated.

Gently pour batter into an ungreased angel food or tube pan. Bake at 350 degrees for 40 to 45 minutes or until top springs back when lightly touched. Immediately, turn pan upside down onto glass bottle until cake is completely cool. Run knife around edges; remove from pan.

To prepare ganache, in a double boiler melt chocolate. Remove from heat and stir in heavy cream until smooth. Drizzle cake with ganache and let set. Refrigerate until ready to use. Bring to room temperature to serve. Garnish with raspberries, marinated strawberries, ice cream or whipped cream.