Preheat oven to 375 degrees. Have ready an ungreased, 10-inch angel food cake pan. Combine the flour, cocoa powder and 3/4 cup of the sugar and sift together 3 times. Set aside.
In the bowl of a stand mixer fitted with the whip, combine the egg whites and salt and beat on low speed just until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat on low until blended.
Raise the speed to medium-high and beat for about 4 minutes, or until soft peaks form. Do not over-beat. The peaks should hold their shape, but not be stiff.
Reduce the speed to medium, add the vanilla, and gradually sprinkle the remaining 3/4 cup sugar over the egg whites, beating to incorporate.
On low speed, add the flour mixture in 3 additions, mixing until incorporated after each addition and stopping the mixer after each addition to scrape down the sides and along the bottom of the bowl. You just want to make sure that the flour is evenly incorporated into the batter; you don't want to deflate it by beating.
Scrape the batter into the pan. Cut through the batter with a knife to eliminate any bubbles.
Bake for about 35 minutes, or until the top is lightly browned and a cake tester inserted into the center comes out clean. Remove from the oven and turn the pan upside down, standing it on its feet or resting it on the long neck of a heat-proof bottle or large metal funnel. Let stand for about 2 hours, or until completely cool.
Turn the cake right side up, and carefully run a sharp knife around the inside edge of the pan to release the cake sides. Holding on to the tube portion, carefully lift the cake from the pan sides. Then run the knife between the tube and the cake and the bottom and the cake.
Invert the cake onto a plate and tap it free. Brush off any loose crumbs with your hands. Sift powdered sugar over the top.
Serve alone or with a dollop of chocolate sauce, creme fraiche or whipped cream.
Note: We used Hershey's Special Dark cocoa, a mix of Dutch-process and regular cocoa, in this recipe with good results.
Adapted from "A Year in Chocolate," by Jacques Torres
Per slice: : 99 calories, 4 grams protein, trace fat, trace saturated fat, 22 grams carbohydrate, 1 gram fiber, 0 milligrams cholesterol, 73 milligrams sodium
brownie lava dessert
(serves 4 to 6)
1/2 cup pecan pieces
3 1/2 ounces good bittersweet chocolate
1 stick unsalted butter, cubed
