2 Cups Sifted Superfine Sugar around one pound
1 and 1/3 cups of sifted cake flour not the self raising
1 and a 1/2 cups egg whites at room temperature around 12 eggs
3/4 a teaspoon of Kosher salt
1 and a 1/2 coarsely grated semisweet chocolate around two ounces
You will need to make the glazed topping by itself and here's what you will need...
1/2 of a pound of semisweet chocolate chips
3/4 a cup and 1 tablespoon of heavy cream
Now on to the how....
Make sure the oven is at 350 degrees
Combine half a cup of the sugar with the flour and sift them together four times,and then set them aside.Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk and beat on high until eggs form medium-firm peaks around one minute. Then place the mixer on medium speed add the remaining 1 and a 1/2 cups of sugar by sprinkling it over the beaten egg whites, beat on high speed for a couple minutes until thick and shiny add the vanilla and continue to whisk until very thick around one minute longer. Scrape the beaten egg whites into a large bowl sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding flour by fourths sifting and folding until its all incorporated fold in the grated chocolate.
Pour the batter into a ungreased ten inch Angle foot cake pan make it smooth to the touch Bake for 35-45 minutes until it springs back at the touch then remove and place on a cooling rack. When cool run a thin and flexible knife around the cake to remove from the pan
Now back to the Chocolate Glaze.... How too...
Place the Chocolate chips and the heavy cream in a heat proof bowl set over a pan of simmering water and star until chocolate melts pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides
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