Chocolate Date Mousse Cake: Quick and easy with a fiber boost - Detroit Free Press

Darlene Zimmerman Henry Ford Health System

Published 9:02 AM EST Feb 15, 2020

A few months ago, I came across a recipe for a date cake. I hadn’t cooked much with dates but was intrigued by how this cake was made.

Dates are softened in simmering water and pureed into a paste with sugar and vanilla. Flour and cocoa powder are added followed by whipped egg whites. I decided to make a few adjustments to the original recipe and give it a test.

After letting it cool, I sneaked a bite. Wanting to confirm my first assessment, I took a second bite. I could not believe the taste. Without a doubt, this is one of the best desserts I’ve ever had.

It's a rich and chocolaty tasting cake that's also nearly fat-free.

Beyond the amazing flavor, I love that this dessert is packed with dates. Loaded with fiber and potassium, dates also provide iron and calcium as well.

I’ve made this cake a few times since my original test and some have turned out better than others. The following tips for success will help you make the perfect mousse cake.

Before pureeing the dates, be sure they are very soft. Clues for adequate softness include seeing the papery skin peel away from the date while simmering in the coffee. The date may split open and should feel soft when gently pressed with the back of a spoon.

In the recipe, you’ll notice quite a range in the amount of coffee (or water if you prefer) used to simmer the dates. The drier the dates, the more liquid you’ll need. Drier dates will also need a longer simmering time. It can take anywhere from 10 to 20 minutes to reach the desired softness.

Save the simmering liquid. As you combine the flour mixture and the date mixture, you may need a little extra liquid to get the mixture to a paste-like consistency. The first time I made this recipe I didn’t need any extra liquid.

The second time I added three tablespoons (one at a time) of the simmering liquid to bring the batter together. If you run out of simmering liquid, just use water or brewed coffee. This mixture should have the consistency of a very thick frosting. It should not be crumbly.

Lastly, take time folding in the whipped egg whites. It will seem that the date mixture and fluffy egg whites are not going to come together but be patient and continue to gently fold. It’s fine to see a few streaks of egg white remaining in the batter.

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Darlene Zimmerman is a registered dietitian in Henry Ford Hospital’s Heart & Vascular Institute. For questions about today’s recipe, call 313-972-1920.

Chocolate Date Mousse Cake

Serves: 9 / Prep time: 20 minutes / Total time: 45 minutes, plus cooling time

Vegetable oil cooking spray

6 ounces (about 1 ¼ cups) pitted dates

¾ to 1 ½ cups brewed coffee or water

1 cup granulated sugar

1 tablespoon vanilla extract

⅓ cup cocoa powder

½ cup all-purpose flour

½ teaspoon ground cinnamon

¼ teaspoon salt

6 large egg whites

3 tablespoons powdered sugar

Preheat oven to 375 degrees.

Spray a 2 ½-quart round souffle dish with cooking spray; set aside. Place dates and coffee or water in a small saucepan over medium-low heat and gently simmer, stirring occasionally until dates soften, about 10 to 20 minutes.

Place softened dates, reserving the cooking liquid for later use, in a food processor and process until smooth. Add sugar and vanilla and continue to process until well blended. Place date puree in a large mixing bowl.

In a separate bowl, combine cocoa powder, flour, cinnamon, and salt. Add flour mixture to date puree and mix using a rubber spatula until just combined. If needed, add the simmering liquid, 1 tablespoon at a time, to bring this mixture together to form a thick paste. It should not be crumbly.

In a large mixing bowl, using an electric mixer, beat egg whites on medium-high speed until stiff peaks form; about 4 to 5 minutes. Using a rubber spatula, fold egg whites into date mixture. The date mixture is very thick and gently folding in the whipped egg whites will take time.

Add batter to prepared baking dish. Bake 25 minutes or until the outer most ring of the cake is set. Allow cake to cool at room temperature.

Dust with powdered sugar just before serving. Note that when serving, the center of the cake will be quite soft and mousse-like in texture.

Adapted from Tyler Florence, Food Network and tested by Darlene Zimmerman, MS, RD, for Heart Smart®.

199 calories (2% from fat), 0.5 grams fat (0 grams sat. fat, 0 grams trans fat), 45 grams carbohydrates, 4 grams protein, 91 mg sodium, 0 mg cholesterol, 13 mg calcium, 2 grams fiber. Food exchanges: 2 starch, 1 fruit.