2 tb Unsweetened cocoa powder
3 tb Boiling water
1 ts Almond extract
14 lg Egg whites,; about 1 3/4
-cups
1 ts Cream of tartar
1 3/4 c Sugar
1/2 ts Salt
2 ts Vanilla
1 1/4 c Flour,; sifted
Preheat oven to 350 degrees. In a small bowl, combine the cocoa, water, and
almond extract until blended. Set aside to cool. Beat the egg whites with
the cream of tartar until soft peaks form. Gently beat in the sugar, salt,
and vanilla until the peaks retain their shape when the whisk is removed.
Gradually fold in the flour until well blended. Remove 2 cups of batter and
combine it with the cocoa mixture. Pour half of the light batter into an
ungreased 10-inch tube pan with removable bottom. Pour the chocolate batter
over the light. Finally, top with the remaining light batter. Gently swirl
mixture with a knife to help remove any air bubbles and to create a marble
pattern. Bake in the middle of the oven for 40 to 45 minutes until the cake
is springy and begins to pull away from the sides of the pan. The cake will
rise, crack on the top, and then fall slightly. This is normal. Remove from
the oven and invert the pan over the neck of a bottle until the cake is
completely cool, about 1 hour. Gently loosen the sides and remove the cake
from pan. Place it on a serving plate. This cake can be served alone or
with a chocolate sauce. A serrated knife makes cutting the cake much
easier.
Yields
1 Servings