DEEP CHOCOLATE ANGEL FOOD CAKE

1-1/2 c. sugar

1/3 c. unsweetened cocoa powder

1 tsp. instant espresso powder

12 egg whites, at room temperature

2 tsp. vanilla extract

1-1/2 tsp. cream of tartar

1/4 tsp. salt

1 oz. semisweet or bittersweet chocolate, grated 

Pregeat the oven to 375 degrees. Place a 10×4″ tube pan nearby.

Combine the cake flour, 3/4 c. of the sugar, the cocoa and espresso powder in a medium bowl, sift three times. 

With an electric mixer on medium speed, beat the egg whites in a large bowl until foamy. Add the vanilla, cream of tartar, and salt; beat until soft peaks form increase the speed to medium-high and add the remaining 3/4 cup of sugar, 2 Tbs. at a time, beating until stiff peaks form, about 5 minutes. 

Sift the flour mixture, on third at a time, over the egg-white mixture, gently folding with a large rubber spatula just until blended. Repeat with the remaining flour mixture, one third at a time. Fold in the chocolate just until blended. 

Pour the batter into the pan. Gently run a thin bladed knife through the batter to remove any air pockets. Place the pan immediately into the oven and bake until the cake springs back when touched lightly; 40-45 minutes. Invert the pan, placing it on a bottleneck or an inverted metal funnel and let cool completely.

To serve, runj a thin-bladed knife around the side of the pan and around the center tube. Unmold the cake onto a plate.