Chocolate-Orange Cake

Whipped egg whites add air to the cake, which puffs high as it bakes, then falls as it cools. Pureed dates add a pleasing texture and exotic sweetness. The candied orange rind that garnishes this dessert would also work with other recipes--and it's a delicious sweet shade on its own.


12 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 118
Caloriesfromfat 11 %
Fat 1.5 g
Satfat 0.6 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 3.2 g
Carbohydrate 24.9 g
Fiber 1.4 g
Cholesterol 51 mg
Iron 0.6 mg
Sodium 31 mg
Calcium 16 mg


2/3 cup orange juice
1/3 cup whole pitted dates
1/3 cup unsweetened cocoa
2/3 cup plus 2 tablespoons sugar, divided
1 teaspoon white vinegar
6 large egg whites
3 large egg yolks
Cooking spray
Candied orange rind:
3/4 cup water
1/2 cup plus 2 tablespoons sugar, divided
3 tablespoons thinly sliced orange rind strips (about 1 inch long)


Preheat oven to 350°.

To prepare cake, place juice and dates in a blender; process until smooth. Combine juice mixture, cocoa, and 2 tablespoons sugar in a medium saucepan over medium heat; bring to a simmer. Cook 2 minutes, stirring constantly until sugar dissolves. Remove from heat, and place in a large bowl. (Mixture will be thick.)

Beat vinegar and egg whites with a mixer at high speed until soft peaks form. Add 2/3 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.

Add egg yolks to cocoa mixture; stir until smooth. Gently stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining egg white mixture.

Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 350° for 30 minutes or until firm in center. (Cake will rise over rim of pan and collapse as it cools.)

To prepare candied orange rind, combine 3/4 cup water and 1/2 cup sugar in a small saucepan; bring to a boil, stirring occasionally until sugar dissolves. Add rind to pan. Reduce heat, and simmer 20 minutes, stirring occasionally. Using a fork, remove rind from pan; dredge in remaining 2 tablespoons sugar. Let rind stand 30 minutes or until dry. Garnish center of cake with candied rind.


Lisë Stern,

April 2007