Chocolate Chiffon Cake

If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. The beautiful high, rich sponge cake is drizzled with a succulent chocolate glaze.

7 large eggs, separated
½ cup baking cocoa
¾ cup boiling water
1¾ cups cake flour
1¾ cups sugar
1½ tsp. baking soda
1 tsp. kosher salt
½ cup Canola oil
2 tsp. pure vanilla extract
¼ tsp. cream of tartar

Icing:
1/3 cup butter
2 cups confectioners' sugar
2 oz unsweetened chocolate, melted and cooled
1½ tsp. pure vanilla extract
3-4 Tbsp. hot water
nuts, chopped

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Arrange a rack on the lowest part of the oven.

Let eggs stand at room temperature for 30 minutes. In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture.

Gently spoon batter into an ungreased 10" tube pan. Cut through the batter with a knife to remove air pockets.

Bake for 60-65 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate.

For icing, melt butter in a saucepan. Remove from the heat; stir in the confectioners' sugar, chocolate, vanilla and water. Drizzle over cake. Sprinkle with nuts if desired.

Makes 20 servings.

Nutrition Facts:
1 piece: 268 calories, 11g fat (3g saturated fat), 73mg cholesterol, 262mg sodium, 40g carbohydrate (30g sugars, 1g fiber), 4g protein.