Martha Stewart'S Chocolate Angel Food Cake - cooking recipe

Ingredients

1 1/2 cups sugar
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
12 large egg whites
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract

Preparation

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.