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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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:
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 |
3/4 cup water |
1/2 cup plus 2 tablespoons sugar, divided |
3 tablespoons thinly sliced orange rind strips (about 1 inch long) |
Directions:
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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