Chocolate Angel Food Cake with Chocolate Sauce

Ingredients

• 1.33 squares Unsweetened chocolate (Baker's chocolate)
• 0.125 teaspoon Salt
• 0.25 teaspoon Vanilla extract
• 0.5 cup Butter, softened
• 1.5 cups Granulated sugar
• 3 Eggs, separated
• 0.5 cup Milk
• 1.5 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 1 cup Heavy cream
• 2 tablespoons Powdered sugar
• 0.5 teaspoon Vanilla extract
• 1 cup Granulated sugar
• 0.5 cup Water
• 0.125 teaspoon Cream of tartar
• 1.5 squares Unsweetened chocolate
• 0.25 teaspoon Vanilla extract

Instructions

1. 1Preheat oven to 350°F (175°C). Do not grease an angel food cake pan.
2. 2In a large bowl, cream the softened butter. Gradually add half of the granulated sugar (0.75 cup) and continue creaming until light and fluffy.
3. 3In a separate bowl, beat the egg yolks until thick and lemon-colored. Gradually add the remaining granulated sugar (0.75 cup) and continue beating until well combined.
4. 4Combine the butter and sugar mixture with the egg yolk and sugar mixture. Mix well.
5. 5In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the milk alternately with the flour mixture to the batter, beginning and ending with the flour. Mix until just combined.
6. 6In a clean, dry bowl, beat the egg whites until stiff peaks form.
7. 7Melt the unsweetened chocolate and let it cool slightly.
8. 8Gently fold the beaten egg whites into the batter. Then, fold in the melted chocolate and vanilla extract.
9. 9Pour the batter into the ungreased angel food cake pan. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Invert the pan immediately after removing from the oven and let cool completely.
10. 10While the cake cools, prepare the whipped cream. In a chilled bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract and continue beating until stiff peaks form.
11. 11In a saucepan, combine the granulated sugar, water, and cream of tartar. Boil over medium heat until the mixture reaches the consistency of a thin syrup (about 5-7 minutes). Remove from heat. Melt the unsweetened chocolate and pour the hot syrup over it gradually, stirring constantly. Cool slightly, then stir in the vanilla extract.
12. 12Once the cake is completely cooled, remove it from the pan. Fill the center with the whipped cream and pour the chocolate sauce around the cake.