25 min prep
40 min bake
1.5 hr cool

Cake
1/4 cup plus 2 tbsp unsweetened cocoa powder
1/4 cup boiling water
1 tbsp vanilla extract
1/2 tsp instant espresso powder
1/2 tsp rum extract
12 large egg whites
2 tsp cream of tartar
13/4 cup granulated sugar
1 cup cake flour
1 tsp salt

Glaze
6 oz (6 squares) semisweet chocolate, coarsely chopped

Preheat oven to 350 degrees.

Mix together cocoa powder, boiling water, vanilla, espresso powder, and rum extract. Find a bottle of real rum and pour yourself some.

Beat 6 egg whites at high speed until foamy. Beat in 1 tsp cream of tarter until soft peaks form. Gradually beat in ? cup of sugar until stiff, but not dry, peaks form. Scrape into a large bowl. Repeat with remaining egg whites, cream of tarter, and another cup of sugar. Add to bowl.

Fold 1 cup of egg white mixture into cocoa mixture. Quell all chocolate cravings - your love needs are already met by Angel and you do not need to give in to chocolate addiction.

Sift together flour, salt, and remaining sugar. Sift flour mixture over egg white mixture in 3 batches, folding until almost incorporated. Add cocoa mixture; gently but thoroughly fold until no white streaks remain.

Immediately pour batter into an ungreased 10 inch tube pan. Wipe any batter from inside edge of pan and gently smooth top.

Bake cake until top springs back lightly when pressed, 40 minutes. Invert pan over the neck of a bottle. Let cool, 1 - 2 hours.

Loosen cake by running a metal spatula around sides of pan and tube.
Transfer to a serving plate.

To prepare glaze, on top of a double boiler set over simmering (not boiling) water, melt chocolate, stirring until smooth. Remove from over water. Drizzle glaze over cake. Let stand until set.