Marble Chiffon Cake with Chocolate Glaze

This confection's a real winner - in taste and in looks. It's impressive, but I think that anyone can prepare it, regardless of baking expertise.

7 large eggs, separated
2 oz unsweetened chocolate
1¾ cups sugar, divided
¼ cup hot water
2 cups all-purpose flour, unbleached
2 tsp. baking powder
1 tsp. kosher or sea salt
¼ tsp. baking soda
¾ cup water
½ cup canola oil
2 tsp. pure vanilla extract
½ tsp. cream of tartar

Frosting:
4 oz semisweet chocolate
1 Tbsp. butter
7 Tbsp. heavy whipping cream
1 tsp. pure vanilla extract
1½ cups confectioners' sugar

Let eggs stand, separated, at room temperature for 30 minutes. In a small saucepan, melt unsweetened chocolate over low heat. Add ¼ cup sugar and hot water; mix well and set aside.

In a large bowl, combine the flour, baking powder, salt, baking soda and remaining sugar. Whisk together the egg yolks, water, oil and vanilla; add to flour mixture and beat until moistened. Beat for 3 minutes on medium speed; set aside.

In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Divide batter in half; gradually fold chocolate mixture into 1 portion.

Alternately spoon the plain and chocolate batters into an ungreased 10" tube pan. Swirl with a knife. Bake on the lowest rack at 325°F for 60-65 minutes or until top springs back when lightly touched. Immediately invert cake; cool completely. Run a knife around sides and center tube of pan; remove cake to serving plate.

For the Frosting:
Melt semisweet chocolate and butter in a small saucepan over low heat. Stir in cream and vanilla. Remove from the heat; whisk in confectioners' sugar until smooth. Immediately spoon over cake.

Makes 16 servings.

Nutrition: 1 slice: 363 calories, 17g fat (6g saturated fat), 104mg cholesterol, 256mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 5g protein.