Chocolate Angel Food Cake

Hands-on: 25 to 35 min | Bake: 55 min to 1 hr 15 min | Yield: 16 servings

Ingredients

• 1/4 cup + 3 tablespoons unsweetened cocoa powder
• 1 1/2 cups (about 12) large egg whites (room temperature)
• 1/2 teaspoon salt
• 1 teaspoon cream of tartar
• 1 1/2 cups superfine granulated sugar, divided
• 1 teaspoon vanilla extract
• 1 1/2 cups sifted cake flour
• 2 ounces semisweet chocolate, grated

Instructions

1. In a small bowl, dissolve 1/4 cup + 1 tablespoon of the cocoa powder in 1/4 cup boiling water.
2. In a very large bowl, beat the egg whites with salt and cream of tartar until they hold soft peaks.
3. Beat in 3/4 cup sugar, a little at a time, and beat whites until they hold stiff peaks.
4. Fold in cocoa mixture and vanilla extract.
5. Into a bowl, sift together 4 times flour, remaining sugar and cocoa.
6. Sift the mixture over egg white mixture in 2 batches, just folding it in each time.
7. Fold in grated chocolate.
8. Spoon batter into a 10 inch angel food cake pan and, with a knife, cut through several times to eliminate air pockets.
9. Bake in preheated 350 degrees F oven for 40 minutes.
10. Invert in pan on rack and cool completely.
11. Run a thin knife around cake and turn out on cake plate.