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Martha Stewart's Chocolate Angel Food Cake

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“Saw this on the Today Show. YUM!”
READY IN:
55mins
SERVES:
10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 with rack in the center.
  2. Sift together onto a piece of parchment paper, 3/4 cup sugar, flour, cocoa powder, baking soda and salt.
  3. Add grated chocolate; set aside.
  4. With electric mixer beat egg whites and cream of tarter until soft peaks form.
  5. While still beating add remaining 3/4 cup of sugar in a slow steady stream until glossy stiff peaks form.
  6. Add vanilla and almond extracts; beat to combine.
  7. Now using a regular mixing spoon, gradually add flour mixture, gently but thoroughly, folding into egg white mixture until fully combined.
  8. Pour into a 10 inch non-stick angel food cake pan.
  9. Tap pan on counter to remove any air bubbles.
  10. Bake until cake springs back when depressed with a finger, 30-35 minutes.
  11. Cool, inverted, 1 hour before removing pan.
  12. Serve with Chocolate Hazelnut Anglaise.

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