Preheat oven to 350. Have rack.in center of oven. Have ready a 10 inch ungreased tube pan.
Have egg whites in a large bowl and let stand at room temperature, covered with plastic wrap.Meanwhile combine flour, 3/4 cup.of the granulated sugar, cocoa powder and salt. Sift this mixture trough a sifter or fine mesh strainer into a bowl Set aside
Beat egg whites until soft peaks form, then add cream.of tarter, vanilla and remaining 3/4 cup granulated sugar, adding the sugar in slowly and beat until firm peaks form
Add sifted flour/cocoa mixture to egg whites in 4 additions folding in throughly but gently being careful not to deflate. Use a rubber spatula
Pour into tube pan. Run a metal kitchen knife through batter to remove any air bubbles
Bake 35 to 45 minutes until a long wooden skewer comes out clean
Immediately turn upside down on a,bottle or smooth top.glass,.cool.completely about 1 hour
Run a thin sharp knife along all.walls of pan, including center to release cake.
MAKE DARK CHOCOLATE GLAZE
Melt chopped chocolate and cream in microwave just until chocolate is soft, stir until smooth.Drizzle on cake while warm and liquid.
MAKE WHITE CHOCOLATE GLAZE
Melt the white chocolate and cream until soft, stir until smooth. Drizzle on top and around the dark chocolate drizzle add Sparkle sugar and raspberries. Serve with Whipped cream, recipe attached below
https://cookpad.com/us/recipes/343417-stabilized-whipped-cream-for-frosting-topping-and-dipping
