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1
Preheat oven to 350.
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2
Have rack.in center of oven.
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3
Have ready a 10 inch ungreased tube pan.
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4
Have egg whites in a large bowl and let stand at room temperature, covered with plastic wrap.Meanwhile combine flour, 3/4 cup.of the granulated sugar, cocoa powder and salt.
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5
Sift this mixture trough a sifter or fine mesh strainer into a bowl Set aside
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6
Beat egg whites until soft peaks form, then add cream.of tarter, vanilla and remaining 3/4 cup granulated sugar, adding the sugar in slowly and beat until firm peaks form
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7
Add sifted flour/cocoa mixture to egg whites in 4 additions folding in throughly but gently being careful not to deflate.
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8
Use a rubber spatula
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9
Pour into tube pan.
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10
Run a metal kitchen knife through batter to remove any air bubbles
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11
Bake 35 to 45 minutes until a long wooden skewer comes out clean
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12
Immediately turn upside down on a,bottle or smooth top.glass,.cool.completely about 1 hour
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13
Run a thin sharp knife along all.walls of pan, including center to release cake.
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14
MAKE DARK CHOCOLATE GLAZE
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15
Melt chopped chocolate and cream in microwave just until chocolate is soft, stir until smooth.Drizzle on cake while warm and liquid.
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16
MAKE WHITE CHOCOLATE GLAZE
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17
Melt the white chocolate and cream until soft, stir until smooth.
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18
Drizzle on top and around the dark chocolate drizzle add Sparkle sugar and raspberries.
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19
Serve with Whipped cream, recipe attached below
