CHOCOLATE TORTE

Chocolate Torte image

Provided by Philippe Niez

Yield Makes 4 servings

Number Of Ingredients 16

Vegetable oil cooking spray
1/3 cup cocoa powder, plus 1 teaspoon for dusting
1 cup prunes, pitted and chopped
1/2 cup hot coffee
1/3 cup whole-wheat flour
2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup light-brown sugar
1/4 cup applesauce
1 egg white
2 teaspoons vanilla extract
1/2 teaspoon unflavored gelatin
1/2 cup nonfat sour cream
1/4 cup confectioners' sugar

Steps:

Heat oven to 350°F Coat a 9" square cake pan with cooking spray. Dust with 1 teaspoon cocoa. Set aside. Combine prunes and coffee in a bowl. Set aside to cool. Combine remaining 1/3 cup cocoa, flours, baking powder, baking soda and salt in a large resealable plastic bag; shake. Add sugar, applesauce, egg white and 1 teaspoon of the vanilla to coffee-prune mixture. Empty bag into bowl; mix. Pour into prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 20 to 25 minutes. Cool completely before removing and slicing. Mix 1 tablespoon water, remaining 1 teaspoon vanilla and gelatin in a small pan. Set aside until gelatin becomes clear, 10 to 15 minutes. Heat over low heat until gelatin melts. Mix gelatin, sour cream and confectioners' sugar in a bowl. Refrigerate until topping is firm, 10 to 15 minutes. Beat until smooth. Add a dollop to each slice.