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

Cooking Light

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,

Cooking Light

April 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note