Martha Stewart's Chocolate Angel Food Cake

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READY IN: 55mins
SERVES: 10
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 with rack in the 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.
  • With electric mixer beat egg whites and cream of tarter until soft peaks form.
  • While still beating add remaining 3/4 cup of sugar in a slow steady stream until glossy stiff peaks form.
  • Add vanilla and almond extracts; beat to combine.
  • Now using a regular mixing spoon, 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, 30-35 minutes.
  • Cool, inverted, 1 hour before removing pan.
  • Serve with Chocolate Hazelnut Anglaise.
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