Ingredients Jump to Instructions ↓

  1. 1 1/2 cup cake flour

  2. 1/2 cup unsweetened cocoa

  3. 1 2/3 cup egg whites

  4. 1 1/2 tsp cream of tartar

  5. 3/4 tsp salt

  6. 1 1/2 tsp vanilla extract

  7. 2 cups sugar

  8. 4 semisweet chocolate squares

  9. 2 tsp shortening

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F. Sift flour and cocoa through medium-mesh sieve into medium bowl. Set aside. In large bowl, with mixer at high speed, beat egg whites, cream of tartar and salt until soft peaks form. Beat in the vanilla. Beating at high speed, gradually sprinkle in sugar, 2 tablespoons at at time, beating well after each addition, until whites stand in stiff peaks when beaters are lifted. Bake 30 to 35 minutes, until cake springs back when lightly touched. Invert cake in pan on metal funnel or bottle, cool cake completely in pan. Carefully run metal spatula around side of pan to loosen cake, remove from pan and place cake on cake plate. Prepare chocolate glaze: In heavy small saucepan, melt semisweet chocolate with shortening over very low heat, stirring frequently, until smooth. Spread over top of cake, letting some run down side.


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