1-1/2 cups egg whites (about 10 large)
1 cup cake flour
2 cups sugar, divided
1/2 cup baking cocoa
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
3 tablespoons half-and-half cream
1Place egg whites in a large bowl; let stand at room temperature 30 minutes.
2Preheat oven to 350°. Sift flour, 1 cup sugar and cocoa together twice.
3Add 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.
4Gently 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 to 50 minutes. Immediately invert pan; cool completely in pan, about 1 hour.
5Run 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.
Prep: 20 min. Bake: 40 min. + cooling
Makes 12 servings
1 slice: 235 calories, 3g fat (2g saturated fat), 2mg cholesterol, 102mg sodium, 49g carbohydrate (37g sugars, 1g fiber), 5g protein.