No-Yolk Chocolate Fudge Cake - cooking recipe

Ingredients

Cake
2/3 cup walnut halves, toasted and cooled
1/2 cup unsweetened cocoa powder
1 tablespoon grated orange zest
1 1/2 cups sugar, divided
1 tablespoon freshly squeezed orange juice
7 large egg whites
1/4 teaspoon salt
1/4 cup unsalted margarine, melted and cooled
Glaze
2/3 cup chopped semisweet chocolate
1 1/2 tablespoons freshly squeezed orange juice
3 tablespoons unsalted margarine
1 tablespoon sugar
1 pinch salt
6 walnut halves

Preparation

Cake: Preheat oven to 350F and grease an 8-inch sprinform pan.
Place walnuts in food processor or blender and pulse several times.
Add cocoa powder, orange zest and 3/4 C sugar; process until finely ground, being careful NOT to grind to a paste.
Stir in orange juice and set aside.
In large bowl, beat egg whites with salt until they begin to hold soft peaks.
Gradually add the remaining 3/4 C sugar, 2 Tbsp at a time, beating after each addition, until the egg whites begin to hold stiff peaks.
Gently stir about 1/3 of the egg whites into the walnut mixture.
Fold in the remining egg whites.
Add the cooled margarine and fold everything together gently but thoroughly.
Pour the batter into the pan and bake in the middle of the oven for 40 minutes or until tester comes out clean.
Remove the cake and let cool completely in the pan.
Run knife around the edges of cake and remove the sides of the pan.
Tightly wrap cake and refrigerate until ready to glaze.
Glaze: In small heavy saucepan, combine chocolate, orange juice, margarine, sugar and salt.
Stir over moderately low heat until the margarine is melted and smooth.
Carefully invert the cake onto a rack in a shallow baking pan.
Pour glaze over the cake, tilting if desired to allow glaze to run down the sides.
Garnish with walnut halves.
Chill, uncovered, for 30-45 minutes or until glaze is set.
Serve at room temperature.