Chocolate Angel Food Cake
- 1-1/2 cups sugar
- Scant 1 cup cake flour (not self-rising)
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ounce, semisweet chocolate, grated (about 1/2 cup)
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- Preheat oven to 350u0b0 with rack in center. Sift together onto a piece of parchment paper, 3/4 cup sugar, flour, cocoa powder, baking soda, and salt. Add grated chocolate; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form. With machine running, add remaining 3/4 cup sugar in a slow steady stream, beating until fully incorporated, and stiff glossy peaks form. Add vanilla and almond extracts; beat to combine.
- Remove from mixer. Gradually add flour mixture, gently but thoroughly, folding into egg white mixture until fully combined. Pour into a 10-inch non-stick angel food cake pan. Tap pan on counter to remove any air bubbles. Bake until cake springs back when depressed with a finger, 30 to 35 minutes. Cool, inverted, 1 hour before removing pan.
sugar, cake flour, cocoa powder, baking soda, salt, chocolate, egg whites, cream of tartar, vanilla, almond
Taken from www.epicurious.com/recipes/member/views/chocolate-angel-food-cake-1233157 (may not work)