1. 1 Preheat oven to 350° F. In a medium bowl, combine cocoa and hot water.

2. Mix well; cool.

3. In a small bowl, combine 3/4 cup of sugar, flour, and salt.

4. Mix well; set aside.

5. 2 In a large mixing bowl, using an electric mixer set on high speed, beat egg whites until foamy.

6. Add cream of tartar; continue beating until soft peaks form.

7. Gradually add remaining sugar; beat until stiff peaks form.

8. 3. Sift half of flour mixture over egg white mixture; fold gently until combined.

9. Repeat with the remaining flour mixture.

10. Stir 1 cup of egg white mixture into cocoa mixture.

11. Gently but thoroughly fold cocoa mixture into remaining egg white mixture until combined.

12. 4. Spoon the batter into an ungreased 10-inch tube pan. Run a small knife through batter to remove air pockets.

13. Bake until springy to the touch and a toothpick inserted near center comes out clean, about 50 minutes.

14. 5. Invert pan and place center tube over the neck of a bottle.

15. Cool completely.

16. Using a knife, loosen cake edges.

17. Invert the cake onto a serving plate; garnish with raspberries and nectarine slices.