Chocolate Pound Cake

Directions

1. 1
   Preheat the oven to 325 degrees F. Thoroughly butter and flour a 9 inch springform pan.
2. 2
   Cut a piece of parchment paper to fit into the pan, and butter and flour again.
3. 3
   Sift the flour cocoa and salt onto a piece of parchment paper.
4. 4
   If using an electric mixer, use the whisk attachment if you have one. In the bowl of the mixng bowl or in another large bowl, whisk the egg yolks and all but one tablespoon of the sugar. until they are foamy, pale yellow, and have at least doubled in size. Whisk in the vanilla extract.
5. 5
   Sprinkle the shifted ingredients into the yolk mixture and whisk it in quickly. Don't be concerned if the flour sticks to the sides of the bowl.
6. 6
   Add the butter in thirds, whisking continously, scraping all the flour down the sides of the bowl. Mix the batter once more forcefully, so everything is combined well.
7. 7
   In a medium sized bowl whisk the egg whites with a pinch of salt until they are white and foamy but still quite liquid. Add the 1 tablespoon of sugar into the egg whites and beat until whiter and firmer but still this side of forming soft peaks.
8. 8
   incorporate on fourth of the egg whites into the batter. Then add the remaining batter until they are completely incorporated.
9. 9
   Turn the batter into the pan and bake in the center of the oven until the batter springs back and cake tester comes out clean, about 25 minutes.
10. 10
    Let cool for 5 minutes, then loosen the edge of the mould. After 15 minutes cooling, remove the cake from the pan, and let it cool thoroughly on a wire rack.