1-1/2 c. superfine sugar, divided
3/4 c. cake flour
1/3 c. cocoa
12 egg whites, at room temperature
1 T. grated orange zest
1 T. vanilla
1-1/2 t. cream of tartar
1/4 t. salt
1/2 c. chocolate fudge sauce from a jar
2 c. raspberries
Orange zest curls and mint (optional)
Preheat oven to 375. Sift together 1/2 cup sugar, flour and cocoa. In large bowl with mixer at medium speed beat egg whites until frothy. Add zest, vanilla, cream of tartar, and salt. Increase speed to high; beat until soft peaks form. Beat in remaining sugar, 2 tablespoons at a time, until meringue is stiff and glossy. Gradually sift flour mixture over meringue while folding in with whisk. Spoon into ungreased 10" tube pan. Bake 30 to 35 minutes or until top is springy. Remove from oven; invert onto large funnel. Cool completely; remove from pan. Spread with sauce and top with raspberries. Garnish, if desired.
