Preheat oven to 325. Take out eggs and allow to come to room temp in a warm water bath for 30 min.

Shift dry ingredients together and set aside

Bring 3/4 cup water to a boil, mix in chocolate powder, and set aside to cool

Separate 7 eggs into yolk and whites in separate bowls * I recommend cracking egg whites in separate bowls so if you get a bit of yolk in the white, you only ruin 1 egg instead of the 6 you cracked together before it.

Make the yolk mixture, and mix well with a fork.

Whip the egg whites with a hand-held or stand mixer - when it starts getting foamy, add the cream of tartar. As the mixture gets thicker start adding the sugar 1/4 cup at a time, mixing in between. Mix until stiff peaks form (when you dip the whisk lightly into the mixture, then flip it back up, the egg white peaks do not curl over and stand up straight).

Mix the chocolate mixture into the yolk mixture. Then fold the flour mixture you sifted earlier in.

Fold egg whites in three segments into the yolk and flour mixture and mix with a spatula till just combined.

Pour into tube pan (or a springform pan that isn't a tube pan if you prefer to not have a hole in the middle of the cake) and bake for 50 min, or until a toothpick inserted into the center comes out clean.