- 1 1/2 cups sugar
- Scant 1 cup cake flour (not self-rising)
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ounce semisweet chocolate, grated (about 1/2 cup)
- 12 large egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- Chocolate Hazelnut Anglaise
- Preheat oven to 350 degrees. Place oven rack in center.
- Sift together onto a piece of parchment paper 3/4 cup sugar, flour, cocoa powder, baking soda, and salt.
- Add grated chocolate; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar until soft peaks form.
- With machine running, add the remaining 3/4 cup sugar in a slow steady stream, beating until fully incorporated and stiff glossy peaks form.
- Add vanilla and almond extracts; beat to combine.
- Remove from mixer.
- Gradually add flour mixture, gently but thoroughly, folding into egg-white mixture until fully combined.
- Pour into a nonstick angel food?cake pan. Tap pan on counter to remove any air bubbles.
- Bake until cake springs back when depressed with a finger, 30 to 35 minutes.
- Cool, inverted, 1 hour before removing pan.
- Serve with chocolate hazelnut anglaise.
Chocolate Hazelnut Anglaise
- 1/2 cup sugar
- 4 large egg yolks
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 vanilla bean, split and scraped
- Pinch of salt
- 2 tablespoons Nutella
- Prepare an ice bath; set aside.
- In a medium bowl, whisk together 1/4 cup sugar and egg yolks; set aside.
- In a medium saucepan over medium-high heat combine remaining 1/4 cup sugar, heavy cream, milk, vanilla bean with scrapings, and salt. Bring just to a simmer.
- Using a measuring cup or a ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg-yolk mixture. Whisking constantly, continue to add milk mixture, about 1/2 cup at a time, until it has all been added.
- Pour mixture back into saucepan.
- Cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of a spoon, 1 to 5 minutes.
- Pour through a fine-mesh sieve into a medium bowl, set over ice bath.
- Whisk in Nutella; stir occasionally until cool.
- Cover, and transfer to refrigerator until completely chilled, at least one hour and up to overnight.