Ingredients
1-1/2 cups egg whites (about 10 large)1 cup cake flour2 cups sugar, divided1/2 cup baking cocoa1 teaspoon cream of tartar1 teaspoon vanilla extract1/4 teaspoon saltGLAZE:1/2 cup semisweet chocolate chips3 tablespoons half-and-half cream
Preparation
Place egg whites in a large bowl; let stand at room temperature 30 minutes.
Preheat oven to 350°. Sift flour, 1 cup sugar and cocoa together twice.
Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently transfer to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack until top springs back when lightly touched and cracks feel dry, 40-50 minutes. Immediately invert pan; cool completely in pan, about 1 hour.
Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, in a microwave, melt chocolate chips with cream; stir until smooth. Drizzle over cake.
