Chocolate Angel Food Cake, Version II

1. 1

   Preheat the oven to 325 degrees F (165 degrees C). If the 9 inch tube pan does not have a removable bottom, line it with parchment paper. Sift together the flour, cocoa, and 3/4 cup of the sugar, then set aside. Measure 3 tablespoons of this flour mixture and toss it with the grated chocolate.

2. 2

   In a large bowl, use an electric mixer on low speed to beat the egg whites until foamy. Increase the speed to medium, add the cream of tartar and salt, and continue beating until soft peaks form. Gradually add the remaining 3/4 cup sugar and beat until stiff peaks form. Stir in the vanilla and lemon juice.

3. 3

   Gently fold the flour mixture into the beaten egg whites, then fold in the grated chocolate, mixing just until no white streaks remain.

4. 4

   Gently scrape the batter into the prepared pan. Smooth the top and tap the pan lightly to release any air bubbles.

5. 5

   Bake in the center of the preheated oven for 60 minutes, or until the surface springs back when touched.

6. 6

   Cool completely, then sprinkle with confectioners' sugar before serving, if desired.

• Calories 207.18 kcal Moderate
• Protein 6.05 g Moderate
• Carbs 42.81 g Moderate
• Total Fat 1.92 g Low Source
• Saturated Fat 0.93 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.05 mg Low Source
• Sodium 77.09 mg Low Source
• Fiber 2.11 g Low Source
• Sugar 32.14 g High
• Added Sugar 1.8 g Low Source
• Calcium 0.38 mg Low Source
• Iron 1.43 mg Low Source
• Potassium 1.73 mg Low Source
• Vitamin A 0.27 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten
• Chocolate 🍫