Paul Newman's Chocolate - Orange Angel Food Cake

Step 1: Preheat the oven to 350°F.

Step 2: Make sure a 10" x 4" tube pan is clean, dry and free of grease.

Step 3: Grate the chocolate bars on the fine holes of a cheese grater, NOT a teeny-holed citrus grater.

Step 4: (Make sure you do find orange-flavored dark chocolate-- it is not very difficult to find, and absolutely essential to the recipe).

Step 5: Separate the eggs, and let the egg whites come to room temperature; about 15 minutes.

Step 6: Sift 1 cup of flour, 1/4 cup of the sugar, and the salt onto a piece of waxed paper.

Step 7: Sift them together a total of three times.

Step 8: Beat the egg whites until frothy.

Step 9: Add the lemon juice and continue beating.

Step 10: Sprinkle the remaining cup of sugar, 1/4 cup at a time, over the egg whites and continue beating at medium speed until the egg whites are glossy and form soft peaks that bend over at the top.

Step 11: Do not overheat, or the egg whites will lose their volume.

Step 12: Sift 1/4 cup of the dry ingredients over the egg whites and fold.

Step 13: Gently stir in the vanilla extract and orange rind.

Step 14: Alternately fold in the chocolate and remaining dry ingredients, working in small batches, until just incorporated.

Step 15: Pour the batter into the tube pan and bake for 45 minutes, until the top is lightly browned.

Step 16: A knife inserted in the center of the cake should come out clean.

Step 17: Remove from the oven and invert the pan.

Step 18: Allow the cake to cool for 30 to 45 minutes.

Step 19: Run a knife around the edges of the pan and tube to loosen the cake.