Chocolate Chiffon Cake
|Sweet baking chocolate||4 Ounce (1 bar)|
|Hot water||1⁄2 Cup (8 tbs)|
|Eggs||5 , separated|
|Sugar||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Powdered sugar||1 Teaspoon|
Preheat oven to 350°F.
Melt chocolate in hot water; set aside.
Beat egg whites in large bowl until soft peaks form.
Gradually add sugar and beat until stiff and glossy; set aside.
Combine melted chocolate mixture, egg yolks, flour, baking powder, vanilla and salt in small bowl; beat 1 minute with electric mixer.
Carefully fold chocolate mixture into egg white mixture until blended.
Pour into ungreased 10-inch tube pan.
Bake 45 to 50 minutes or until top springs back when lightly touched.
Invert pan over large funnel or soda botde; cool completely.
Remove cake from pan; sprinkle with powdered sugar.