Flourless Walnut-Date Cake - Low Carb

This turned out so moist and flavorful and then topped with orange dark chocolate icing just did me in! It was difficult to each just one slice! I snagged this from Food Network mag and adapted it to be even more low carb. If you go all the way and use Truvia for baking, you will lose a few more carbs per slice. As is, it is 12 net carbs per portion, 12 per "cake".

For the Cake:
Cooking spray
3 cups walnut halves
3/4 teaspoon ground cinnamon
1/2 cup Splenda sugar blend for baking
4 large eggs, separated
2 teaspoons finely grated orange zest
1 teaspoon vanilla extract 
Pinch of salt
3/4 cup chopped pitted dates

For the Glaze:
2 ounces bittersweet chocolate, chopped or in chips
4 tablespoons unsalted butter
1 teaspoon honey
2 tbsp Chopped walnuts, for topping

Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-inch-round cake pan with cooking spray and line bottom with parchment paper. Put the walnuts, cinnamon and 1/4 cup sugar substitute in a food processor; pulse until finely ground, but not powdery. Whisk the egg yolks, orange zest, and vanilla in a small bowl.

Beat the egg whites and salt in a large bowl with a mixer on medium-high speed until foamy. Beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until soft peaks form, about 8 minutes. Fold in the yolk mixture and dates, then fold in the ground walnut mixture. Scrape the batter into the prepared pan. Bake until the cake is golden and a toothpick comes out clean, 20 to 23 minutes. Let cool in the pan on a rack, then run a knife along the sides and invert the cake onto a platter.

Make the glaze: Put the chocolate, margarine and honey in a microwave-safe bowl, cover with plastic wrap and microwave until the margarine melts, about 1-1.5 minutes. Whisk until smooth. Cool and then pour over the cake. Top with walnuts.