Yield
12 servings (serving size: 1 wedge)

How to Make It

Step 1

Preheat oven to 350°.

Step 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.)

Step 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.

Step 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.

Step 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.)

Step 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.

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