Chocolate Angel Food Cake by Christina Dymock (She's also writes fiction under the name Lucy McConnell)
Chocolate Angel Food cake is angelic because it is low in fat. Don't get me wrong, there is a lot of sugar in there, and that whipped cream on top isn't innocent; BUT the whole entire angel food cake only has as much fat as two ounces of milk chocolate.
1 1/2 cup egg whites (10-12 large eggs)
1 teaspoon cream of tartar
1 cup flour
1 cup powdered sugar
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 ounces milk chocolate, shredded
2 teaspoons vanilla
Place the egg whites and cream of tartar in a metal mixing bowl. Beat until stiff peaks form and the whites are glossy. Add the vanilla and beat well.
In a separate bowl, sift together the flour, powdered sugar, cocoa, baking soda, salt, and shredded chocolate. Fold 1/2 cup of the powdered mixture into the egg whites. Repeat until all the flour mixture is incorporated into the eggs.
Pour batter into a non-stick angel food cake or bunt cake pan. Bake at 350 degrees for 30 -35 minutes or until cake springs back. Run a knife around the edge of the pan and invert the pan onto a funnel or cup and allow to cool for 2 hours. Remove the cake from the pan and serve with fresh whipped cream and chocolate shavings.
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