This chocolate angel food cake topped with strawberries and shaved chocolate is an unforgettable dessert. It's so beautiful, your guests won't believe you made it yourself.
Sift flour and cocoa powder together three times. Adjust baking rack to the lowest position in oven. Preheat oven to 350 degrees F. In a very large bowl beat egg whites, cream of tartar and vanilla with an electric mixer on medium until soft peaks form (tips curl). Gradually add the 1 1/4 cups sugar, 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat, folding in remaining flour mixture by fourths. Pour into an ungreased 10-inch tube pan. Gently cut through batter with a long thin metal spatula to remove any large air pockets.
Bake 35 to 45 minutes or until top springs back when lightly touched. Immediately invert cake; cool thoroughly in the pan. Loosen sides of cake from pan; remove cake.
Meanwhile, in a bowl combine half of the strawberries and the 2 tablespoons sugar; lightly mash. Fold in remaining strawberries. Cover and chill until needed.
Spoon strawberry mixture over cake. Top with shaved chocolate.
Tip: We do not recommend using a sugar substitute for this recipe.
1 other carbohydrate, 1 starch