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Ministry of Gates of Praise Ministries, Inc. Copyright Gates of Praise Ministries 2008
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)
Preparation
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.
Yield
12 servings (serving size: 1 wedge)
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)
Preparation
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.
Yield
12 servings (serving size: 1 wedge)
| Chocolate-Orange Cake |