Chocolate Angel Birthday Cake

This cake is light, no butter, guey chocolate melts in your mouth ! I made this for Megan's birthday. Recipe from the Barefoot Contessa.

Ingredients:

2 cups of sifted superfine sugar

1 1/3 cups of sifted cake flour (not self rising)

1 1/2 cups of egg whites at room temperature (about 10-12 eggs)

3/4 tsp kosher salt

1 1/2 teaspoon cream of tartar

1 tsp pure vanilla extract

1/2 cup coarsley grated semisweet chocolate

For the glaze:

1/2 pound semisweet chocolate chips

3/4 cups plus 1 tablespoon heavy cream

Method:

Preheat oven to 350 degrees

Combine 1/2 cup of the sugar with flour and sift them together 4 times. Set aside.

Place the egg whites, salt and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs form medium-firm peaks about 1 min.

With the mixer on medium speed, add the remaining 1 1/2 cups sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick about 1 more min. Scrape the beaten egg whites into a large bowl. Sift one fourth of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour by fourths, sifting and folding until its all incorporated . Fold in the grated chocolate.

Pour the batter into an ungreased 10 inch tube pan, smooth the top and bake for 35 -45 mins. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin flexible knife around the cake to remove from pan.

For the chocolate glaze, place the chocolate chips and the heavy cream in a heat proof bowl set over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over you can serve it on the side with the cake.