Chocolate Angel Food Cake

Chocolate Angel Food Cake with Nutella Ganache Sauce 1 1/4 cups icing sugar powdered sugar 1/2 cup all purpose flour 1/2 cup cake flour 1/3 cup good quality cocoa 12 egg whites 1/4 tsp salt 2 tsp vanilla extract 1 1/2 tsp cream of tartar 1 cup granulated white sugar For the Nutella Ganache Sauce 1/2 cup whipping cream 1/2 cup Nutella 1 cup chocolate chips Preheat oven to 350 degrees F. Sift together twice the icing sugar, all purpose flour, cake flour and cocoa. Set aside. Beat together the egg whites, salt vanilla extract ans cream of tartar until soft peaks form. Gradually add the sugar, a couple of tablespoons at a time. Sift the dry ingredients over the beaten egg whites in four equal portions, folding very gently after each addition. A light touch is what is important here. Fold as gently as possible and only until the dry ingredients are just incorporated. Over mixing will deflate the batter. Transfer the batter to an UNGREASED 10 inch tube pan. Bake at 350 degrees for 50 -60 minutes or until the cake springs back to the touch at the center. Angel-food cake needs to be cooled in the pan upside down. You can use a soda bottle in the center of the tube pan to keep the surface of the cake off the counter top or you can stack cookbooks 10 inches apart and let the edges of the pan rest on the books. This step is important so that the cake does not fall after baking. When completely cooled, run a sharp knife around the outer edge and around the center post of the tube pan and gently shake the cake out of the pan onto a serving plate. Serve with warm Nutella Ganache Sauce and a garnish of freshly toasted chopped hazelnuts. To make the Nutella Ganache Sauce Simply melt together the whipping cream, chocolate chips and Nutella over low heat or in a double boiler until smooth. Serve warm over the cake. This also makes a terrific sundae topping.