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1
Preheat oven to 350u00b0.
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2
Coat a 9-inch round cake pan with cooking spray, and line bottom of pan with wax paper. Coat the wax paper with cooking spray.
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3
To prepare cake, combine dates, 1/2 cup cocoa, 1/2 cup boiling water, and 1 teaspoon coffee granules; let stand 20 minutes. Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup. Place crumbs in a large bowl. Reserve 10 walnut halves for garnish. Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine remaining walnuts, flour, and salt in food processor, and process until finely ground. Add to breadcrumbs. Place date mixture, 1/3 cup granulated sugar, oil, 1 teaspoon vanilla, and egg in food processor, and process until smooth, scraping the sides of bowl once. Add date mixture to breadcrumb mixture, stirring well.
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4
Beat egg whites with a mixer at high speed until soft peaks form. Gradually add 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into batter; gently fold in the remaining egg white mixture. Spread batter into prepared pan. Bake at 350u00b0 for 25 minutes or until cake springs back when lightly touched. Cool in pan for 10 minutes on a wire rack, and remove from pan. Remove the wax paper. Cool completely on wire rack.
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5
To prepare glaze, combine 1/3 cup cocoa and the next 4 ingredients (cocoa through 1 teaspoon coffee granules), stirring until smooth. Stir in 1/2 teaspoon vanilla. Cover and chill for 1 hour. Gradually add powdered sugar to the cocoa mixture, beating with a mixer at medium speed until smooth and thick.
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6
Place cake layer on a plate. Spread the glaze evenly over top and sides of cake. Arrange reserved walnut halves on top.
