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.

Yield: 12 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 11%
  • Fat: 1.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.2g
  • Carbohydrate: 24.9g
  • Fiber: 1.4g
  • Cholesterol: 51mg
  • Iron: 0.6mg
  • Sodium: 31mg
  • Calcium: 16mg

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)

Preparation

  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.
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