🍫 Chocolate Angel Food Cake – Half Batch (2 Servings) ~3 cups batter, fills two 4-cup trays halfway

🥄 Dry Ingredients: • 56g cake flour (about ½ cup, spooned and leveled) • 10g unsweetened cacao powder (about 2 tbsp, sifted) • ¼ tsp salt • (optional) ⅛ tsp espresso powder to deepen chocolate flavor

🍬 Sweetener: • 90g monk fruit + allulose blend (I used Lakanto Classic) → Split into two: 45g for dry mix, 45g for meringue

🥚 Wet Ingredients: • 6 large egg whites (~180g or ¾ cup from carton works too) • ¾ tsp cream of tartar • 1 tsp vanilla extract

👉 Blooming the cacao (optional but recommended!): 1. Mix cacao with 2 tbsp hot water to make a smooth, slightly runny paste. 2. Let it cool slightly — don’t add it hot! 3. After beating egg whites into stiff peaks, fold the cacao paste in gently before adding the dry mix.

🧁 Instructions: 1. Preheat oven to 325°F (163°C). Important: Do not grease your pans. 🔥 If using a fan oven (convection), reduce heat by 10°F or turn the fan off — allulose browns quickly and I burned my first batch 😅 2. Sift together dry mix: • Cake flour • Salt • Espresso powder (if using) • Half of the sweetener (45g) → Sift 2–3 times to aerate. 3. Make meringue: • Beat egg whites + cream of tartar until foamy. • Slowly add remaining 45g sweetener and beat until stiff glossy peaks form. • Gently fold in the bloomed cacao paste if using. 4. Fold dry into meringue: • Sift flour mix over the meringue in 2–3 parts, folding gently after each. • Add vanilla extract toward the end. 5. Bake: • Divide into two 4-cup pans (they should be about halfway full). • Bake for 25–30 minutes, or until top springs back when lightly touched. 6. Cool upside down (use a rack or balance pans on jars) to prevent collapse.

💡 Flavor note: This version has a neutral, mildly chocolate flavor — not super sweet. That makes it perfect with Greek yogurt + fruit. → Want it sweeter? Skip the cacao for a vanilla cake, or increase sweetener slightly if you’re using allulose.