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Preheat oven to 350°F. Lightly coat the bottom of a 10-inch angel food cake pan with cooking spray. Whisk together 3/4 cup sugar, flour, cocoa powder, baking soda and salt. Stir in semisweet hocolate.
Beat egg whites and cream of tartar with an electric mixer on high speed for 2 to 3 minutes or until soft peaks form. Add the remaining 3/4 cup sugar and beat for 3 minutes or until stiff, glossy peaks form. Beat in vanilla.
Gently fold flour mixture into egg white mixture until fully combined. Pour batter into the prepared pan and smooth top. Gently tap on counter to remove any air bubbles. Bake for 35 to 40 minutes or until a toothpick inserted in the center tests clean. Remove from the oven; invert over a wire rack until completely cool. Run a thin knife around edges and center to release cake from pan, if necessary.
Place bittersweet chocolate in a small bowl. Heat cream in a saucepan over medium heat until just simmering. Pour over chocolate. Let stand 4 minutes to melt. Stir until smooth. Serve with cake.