Chocolate Chip Angel Food Cake

Chocolate Chip Angel Food Cake
==Ingredients==
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
1 cup granulated sugar, plus
2 tablespoons granulated sugar
3 large egg whites
1/2 teaspoon cream of tartar
Pinch of salt
3 teaspoons pure vanilla extract
==Directions==
Position a rack in the lower third of the oven and preheat the oven 
to 375 degrees F. 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.
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.
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.
Unmold the Chocolate Chip Angel Food Cake and coat generously with 
the Seven-Minute Frosting.
Seven-Minute Frosting: In a large saucepan, bring 1 inch of water to 
a simmer. In a large stainless-steel bowl, combine the sugar, egg 
whites, 1/4 cup of water, the cream of tartar and the salt. Set the 
bowl over the simmering water and beat the egg whites with a whisk or 
handheld mixer until the frosting holds stiff peaks, about 5 minutes.
Remove the bowl and continue to beat until cooled and billowy, about 
2 minutes more. Beat in the vanilla and frost the cake.
Yield: 8 servings
Recipe Provided By: Every Day with Rachael Ray
Category:Cathy's Recipes
Category:Rachael Ray Recipes