Ingredients
1 cup cake flour
1 cup confectioners sugar
½ cup egg whites
1 tsp. cream of tartar
pinch salt
1 tsp. vanilla extract
¼ cup sugar
7 oz plain milk chocolate candy bar
2 cups whipping cream
3 Tbsp confectioners’ sugar
1 tsp vanilla extract
chocolate shavings, optional
Preparation
Sift flour and confectioners sugar together twice; set aside.
In a mixing bowl, beat egg whites, cream of tartar, and salt on medium speed until soft peaks form. Add vanilla.
Gradually beat in sugar until stiff peaks form, scraping bowl occasionally.
Gradually fold in flour mixture, about ½ cup at a time.
Pour into an ungreased 10-inch tube pan.
Bake at 325 degrees F for 50 to 60 minutes or until lightly browned and entire top appears dry.
Immediately invert the cake pan onto a wire rack; cool completely for about an hour.
For the frosting, melt the candy bar in a microwave or double boiler; cool for 5 minutes.
In a mixing bowl, beat cream and sugar until stiff peaks form; stir in vanilla.
Fold in melted chocolate.
Run a knife around the sides of the cake and remove to a serving plate; frost top and sides.
Garnish with chocolate shavings if desired.
Store in the refrigerator.
