Chocolate Angel food cake (No Dairy, No Soy)

So my friend Rachel is pregnant and unfortunately the baby is a little fussy.  Rachel has had to cut out dairy, soy and a whole host of other foods that she really enjoyed.  As we were talking one day, she mentioned about how much she was missing dairy, especially cheese and chocolate.  Well, I didn't think I could do much about the cheese part, but I could definitely fix the chocolate craving.  I went home and immediately started looking for chocolate recipes that didn't include some kind of dairy.  A recipe for chocolate angel food cake popped up on my screen and I immediately thought about what a perfect dessert it would be.  After checking to make sure that there was no dairy and no soy in the recipe, I set to work making my own angel food cake.  I should mention that angel food is one of my favorite desserts, so making this was really fun for me.  The only special equipment that you will need for this is either a bundt pan or an angel food cake pan.

Ingredients
1-1/2 cups egg whites (about 10)
  3/4 cup cake flour
  1-1/2 cups plus 2 tablespoons sugar, divided
  1/4 cup baking cocoa
  1-1/2 teaspoons cream of tartar
  1-1/2 teaspoons vanilla extract
  1/4 teaspoon salt

  CHOCOLATE DRIZZLE
         8oz of semi-sweet chocolate
         1/4 to 1/2 cup water
          1/4 tsp coffee crystals

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 3/4 cup plus 2 tablespoons sugar and cocoa three times. Set aside.  Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. Mixture will be thick.  Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
Run a knife around side and center tube of pan. Remove cake to a serving plate.

For the drizzle, in a double boiler, melt the chocolate, water and coffee together until smooth.  Start with a 1/4 cup of water and then add more to get desired smoothness.
Yield: 12 servings.

Original recipe from Taste of Home