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Chocolate-Orange Cake

Yield 12 servings (serving size: 1 wedge)
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.

Ingredients

  • Cake:
  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.)

  3. 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.

  4. 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.

  5. 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.)

  6. 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.