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Chocolate Chocolate Chip Angel Food Cake




Source of Recipe


Niki


List of Ingredients




3/4 cup cake flour
5 tablespoons cocoa powder
1/4 teaspoon black pepper
1 1/4 cups egg whites, at room temperature (approximately 8 large)
1/2 teaspoon salt
1 teaspoon cream of tartar
1 1/2 cups superfine sugar
1 1/2 teaspoons vanilla extract
1 cup mini chocolate chips



Recipe



Preheat oven; set to convection at 325°F.

Sift flour and cocoa together 4 to 5 times until cocoa is completely
incorporated. Stir in pepper and set aside. In a larger mixer bowl, beat egg
whites and salt together for a few seconds, then add cream of tartar. Beat
until stiff peaks form. Fold in sugar 1/4 cup at a time; fold in vanilla.
Fold in flour/cocoa mixture 1/4-cup at a time; fold in chocolate chips. Pour
batter into ungreased 10-inch angel food cake pan. Cook in convection oven
at 325°F for 28 to 30 minutes. Immediately invert cake over a funnel or
glass bottle. Cool completely before removing from pan.
Makes 12 servings.

For traditional (non-convection) baking:

Preheat and bake setting: 350ºF Time: 28 to 30 minutes