Chocolate Angel Food Cake II

Preheat oven to 325 degrees F (165 degrees C). If using a tube pan without a removable bottom, line it with parchment paper to ensure easy removal. Sift together the cake flour, cocoa powder, and 3/4 cup of the sugar in a bowl. Set aside. (5 minutes)

Measure 3 tablespoons of the flour mixture and toss with the grated chocolate. This will help prevent the chocolate from sinking to the bottom of the cake during baking. (2 minutes)

In a large, clean bowl, using an electric mixer set at low speed, beat the egg whites until foamy. Increase the mixer speed to medium, add the cream of tartar and salt, and continue to beat until soft peaks form. (8 minutes)

Gradually mix in the remaining 3/4 cup of sugar and beat until stiff, glossy peaks form. Be careful not to overbeat, as this can dry out the meringue. Stir in the vanilla extract and lemon juice. (5 minutes)

Gently fold the flour mixture into the beaten egg whites in three additions, using a rubber spatula. Be careful not to deflate the egg whites. Then, gently fold in the grated chocolate mixture, stirring just until no white streaks remain. (5 minutes)

Gently scrape the batter into the prepared tube pan. Smooth the surface of the batter and tap the pan lightly on the counter to remove any large air bubbles. (2 minutes)

Bake in the center of the preheated oven for 60 minutes, or until the surface springs back when lightly touched. If the cake starts to brown too quickly, tent it loosely with foil. (60 minutes)

Cool the cake completely in the pan, inverted, before removing. This helps to prevent the cake from collapsing. Once cooled, dust with confectioners' sugar before serving, if desired.