Paul Newman's Chocolate - Orange Angel Food Cake

Recipe by Pianolady
READY IN: 1hr 15mins
YIELD: 1 cake




  • Preheat the oven to 350°F.
  • Make sure a 10" x 4" tube pan is clean, dry and free of grease.
  • Grate the chocolate bars on the fine holes of a cheese grater, NOT a teeny-holed citrus grater.
  • (Make sure you do find orange-flavored dark chocolate-- it is not very difficult to find, and absolutely essential to the recipe).
  • Separate the eggs, and let the egg whites come to room temperature; about 15 minutes.
  • Sift 1 cup of flour, 1/4 cup of the sugar, and the salt onto a piece of waxed paper.
  • Sift them together a total of three times.
  • Beat the egg whites until frothy.
  • Add the lemon juice and continue beating.
  • Sprinkle the remaining cup of sugar, 1/4 cup at a time, over the egg whites and continue beating at medium speed until the egg whites are glossy and form soft peaks that bend over at the top.
  • Do not overheat, or the egg whites will lose their volume.
  • Sift 1/4 cup of the dry ingredients over the egg whites and fold.
  • Gently stir in the vanilla extract and orange rind.
  • Alternately fold in the chocolate and remaining dry ingredients, working in small batches, until just incorporated.
  • Pour the batter into the tube pan and bake for 45 minutes, until the top is lightly browned.
  • A knife inserted in the center of the cake should come out clean.
  • Remove from the oven and invert the pan.
  • Allow the cake to cool for 30 to 45 minutes.
  • Run a knife around the edges of the pan and tube to loosen the cake.
  • You can serve this as is, or with a little whipped cream, or ice cream-- whatever your heart desires.
  • Enjoy!