Chocolate Chip Angel Food Cake


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


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

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