My first novel The Magic Wakes (WiDo Publishing, 2013) is now available.
"It's easy to believe in magic when you're young. Anything you couldn't explain was magic then. It didn't matter if it was science or a fairy tale. Electricity and elves were both infinitely mysterious and equally possible - elves probably more so." ~Charles de Lint
Place the egg whites and cream of tartar in a metal mixing bowl. Beat until stiff peaks form and the whites are glossy. Add the vanilla and beat well.
In a separate bowl, sift together the flour, powdered sugar, cocoa, baking soda, salt, and shredded chocolate. Fold 1/2 cup of the powdered mixture into the egg whites. Repeat until all the flour mixture is incorporated into the eggs.
Pour batter into a non-stick angel food cake or bunt cake pan. Bake at 350 degrees for 30 -35 minutes or until cake springs back. Run a knife around the edge of the pan and invert the pan onto a funnel or cup and allow to cool for 2 hours. Remove the cake from the pan and serve with fresh whipped cream and chocolate shavings.