1-1/2 cups egg whites (about 10)
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
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift together the flour, 1 cup sugar and cocoa twice; set aside.
Add the cream of tartar, vanilla and salt to the egg whites. Beat on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-50 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate. For glaze, in a microwave-safe bowl, melt chocolate chips and cream. Stir until smooth. Drizzle over cake.
Yield: 12 servings.
Nutritional Facts 1 slice equals 235 calories, 3 g fat (2 g saturated fat), 2 mg cholesterol, 102 mg sodium, 49 g carbohydrate, 1 g fiber, 5 g protein.
~~Light & Tasty December/January 2008~~