Paul Newmans Chocolate Orange Angel Food Cake Recipe

How to make it

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• Preheat the oven to 350°F.
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• Make sure a 10" x 4" tube pan is clean, dry and free of grease.
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• Grate the chocolate bars on the fine holes of a cheese grater, NOT a teeny-holed citrus grater.
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• (Make sure you do find orange-flavored dark chocolate-- it is not very difficult to find, and absolutely essential to the recipe).
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• Separate the eggs, and let the egg whites come to room temperature; about 15 minutes.
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• Sift 1 cup of flour, 1/4 cup of the sugar, and the salt onto a piece of waxed paper.
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• Sift them together a total of three times.
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• Beat the egg whites until frothy.
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• Add the lemon juice and continue beating.
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• Sprinkle the remaining cup of sugar, 1/4 cup at a time, over the egg whites and continue beating at medium speed until the egg whites are glossy and form soft peaks that bend over at the top.
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• Do not overheat, or the egg whites will lose their volume.
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• Sift 1/4 cup of the dry ingredients over the egg whites and fold.
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• Gently stir in the vanilla extract and orange rind.
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• Alternately fold in the chocolate and remaining dry ingredients, working in small batches, until just incorporated.
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• Pour the batter into the tube pan and bake for 45 minutes, until the top is lightly browned.
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• A knife inserted in the center of the cake should come out clean.
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• Remove from the oven and invert the pan.
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• Allow the cake to cool for 30 to 45 minutes.
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• Run a knife around the edges of the pan and tube to loosen the cake.
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• You can serve this as is, or with a little whipped cream, or ice cream