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Ingredients
- 3/4 c. cake flour
- 1/4 c. unsweetened cocoa pwdr
- 1 1/2 c. white sugar
- 3 sqr semisweet chocolate (1 ounce. ea.) grated
- 12 x egg whites
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 1 1/2 tsp lemon juice confectioners' sugar for dusting
Directions
- 1. Preheat oven to 325 degrees F (165 degrees C). If it does not have a removable bottom, line a 9 inch tube pan with parchment paper.
- Sift together the flour, cocoa and 3/4 c. of the sugar. Set aside.
- Measure 3 Tbsp. of the flour mix and toss with the grated chocolate.E
- 2. In a large bowl, using an electric mixer set at low speed, beat egg whites till foamy.
- Increase mixer speed to medium, stir in cream of tartar and salt, and continue to beat till egg whites form soft peaks.
- Gradually fold in the remaining 3/4 c. sugar and beat till stiff peaks form.
- Stir in the vanilla and lemon juice.E
- 3. Gently fold the flour mix into the beaten egg whites, then mix in the grated chocolate, stirring just till no white streaks remain.E
- 4. Gently scrape the batter into the prepared pan.
- Smooth the surface of the batter and tap the pan lightly to remove any air bubbles.
- Bake in center of the preheated oven for 60 min, or possibly till the surface springs back when touched.
- Cold completely, and sprinkle with confectioners' sugar before serving, if you like.EE
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