- 1 ¼ cups superfine sugar
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- ½ tsp. baking powder
- 10 egg whites
- ½ tsp. cream of tartar
- A pinch of salt
- 1 tsp. pure vanilla extract
- 1/3 cup dark bittersweet chocolate, coarsely grated
- Confectioners’ sugar, to dust
Grease and flour a 10 x 3 inch bundt pan. Preheat the oven to 350 degrees F. Sift half the sugar together with the flour, cocoa and baking powder onto a sheet of baking parchment. Tip the egg whites into the bowl of a stand mixer fitted with a whisk attachment. Add the cream of tartar and salt, and whisk on medium speed until the egg white will hold a firm but not dry peak. Gradually add the remaining sugar, 1 tbsp. at a time, whisking well between each addition. Add the vanilla extract and continue to whisk until the mixture is stiff and glossy. At this stage you may find it easier to tip the mixture into a larger mixing bowl if you have one. Add the sifted dry ingredients and the grated chocolate, then using a large metal spoon, fold into the egg whites using a figure 8 action, until the batter is smooth and the dry ingredients are thoroughly incorporated. Spoon the mixture into the cake pan, run a knife through the batter and sharply tap the pan on the work surface to knock out any large air bubbles. Bake in the middle of the preheated oven for 35 minutes, until well risen, springy and a skewer comes out of the cake clean. Turn the cake pan upside down onto a cooling rack and leave to cool in the inverted pan for 1 hour or until completely cool. Loosen the edges of the cake with a small palette knife and then turn the cake out of the pan onto the cooling rack. Dust the cake with confectioners’ sugar.
Makes 12 servings
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.