Chocolate Angel Cake

Ingredients

22 gr unsweetened cocoa powder
60 ml water
300 gr granulated sugar divided
95 gr cake flour
1 gr salt
12 egg whites
5 ml cream of tartar
1 slice raspberries
1 preheat oven
150 gr sugar
2 in a mixing bowl
1/2 flour mixture over egg mixture
85 gr egg mixture cocoa mixture
10 tube

Instructions

5. Invert pan and place center tube over the neck of a bottle. Cool completely. Using a knife, loosen cake edges. Invert the cake onto a serving plate; garnish with raspberries and nectarine slices.