Chocolate Chip Angel Food Cake Tracey Seaman   From Every Day with Rachael Ray April-May 2006 EIGHT SERVINGS Prep Time: 40 min (plus Cooling) Cook Time: 45 min 3 ounces bittersweet or semisweet chocolate, coarsely chopped 1 cup cake flour 1 1/2 cups granulated sugar 13 large egg whites 1 teaspoon cream of tartar 1/4 teaspoon salt 1 1/2 teaspoons pure vanilla extract Seven-Minute Frosting (see recipe) 1. Position a rack in the lower third of the oven and preheat the oven to 375°. Pulse the chocolate in a food processor until finely ground; reserve. In a medium bowl, whisk together the flour and 3/4 cup of the sugar until combined; reserve. 2. In the bowl of a mixer fitted with a whisk, mix the egg whites, cream of tartar and salt on low speed until frothy, about 1 minute. Increase the speed to medium and beat the egg whites until they hold soft peaks, about 2 minutes. Stir in the remaining 3/4 cup of sugar, then beat the egg whites at medium-high speed until fluffy and just stiff. 3. Remove the bowl from the mixer, sift one-third of the flour mixture over the egg whites and fold it in with a large spatula until just blended. Add the vanilla and fold in the remaining flour in 2 batches. Fold in the reserved ground chocolate and scrape the batter into a 10-inch tube pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Invert the pan and place the tube opening over the neck of a bottle to suspend the cake, then let cool completely, at least 1 hour and up to overnight. 4. Unmold the Chocolate Chip Angel Food Cake and coat generously with the Seven-Minute Frosting.

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