Raspberry Chocolate Angel Food Cake

Preheat oven to 325F. Lightly spray a tube or 9-inch bundt pan with canola oil spray.

In a small bowl, whisk together cocoa powder, flour, 1/3 cup sugar and salt.

In a large bowl of an electric mixer, beat egg whites with cream of tartar on medium-low until the whites get frothy. Slowly add 1 cup sugar, almond extract and vanilla extract. Increase speed to high until firm peaks form. Stop mixer and slowly sift flour/cocoa powder mix over egg whites and fold together by hand.

Pour into pan and bake for 40 to 50 minutes, or until slightly resistant to the touch or until a toothpick inserted in the center comes out clean. Cool. Use a knife to loosen sides and bottom of cake and cut into 20 slices.

In a medium bowl, combine raspberries and sugar and set aside for 15 to 20 minutes until well blended.

In a small bowl, whip together cream, sugar and scraped vanilla bean half. Serve each slice of cake with 1 tablespoon of raspberries and 1 tablespoon of whipped cream topping.