Chocolate Angel Food Cake With Chocolate Glaze

For Chocolate Angel Food Cake: Preheat oven to 350 degrees F. Have ready an ungreased 10-inch tube pan (with removable bottom).

Place cocoa powder and espresso powder in small heatproof bowl. Add hot coffee and whisk until the mixture becomes a smooth paste. Let cool.

Sift together cake flour and 1/2 cup sugar three times and set aside.

Combine egg whites, cream of tartar, salt and vanilla extract in dry, grease-free mixing bowl. Whip until egg whites are opaque, increased in volume and beginning to hold soft peaks, using electric mixer at medium speed.

Gradually add remaining sugar about 2 tablespoons at a time in a slow stream and whip until firm peaks form. Set aside 1 cup of beaten whites.

Sift flour mixture over whites, one-third at a time, and gently fold in with large rubber spatula until just combined.

Stir reserved beaten whites into cocoa mixture to lighten it. Gently, but thoroughly, fold this mixture into batter. Turn batter into tube pan.

Bake for about 45 to 50 minutes or until cake springs back when touched lightly. Remove from oven and invert cake pan. Cool completely.

Carefully remove cake from pan and place topside down on serving plate.

For Chocolate Glaze: Combine chocolate, butter and corn syrup in double boiler top set over hot, not simmering, water. Stir until chocolate and butter are melted and mixture is smooth. Remove from heat and let cool until glaze is slightly thickened, about 30 minutes.

Pour glaze over top of cake, allowing some to drip onto inside and outside of cake. Cut into slices when glaze is set.