Chocolate Torte

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

From the kitchen of Carly

Dense, fudgy chocolate torte built on plump prunes and strong coffee. Whole-wheat flour keeps it grounded while cocoa powder delivers serious chocolate punch. A sophisticated dessert that's lighter than it tastes, proof that indulgence doesn't require excess.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1Vegetable oil cooking spray
11/3 cup cocoa powder, plus 1 teaspoon for dusting
11 cup prunes, pitted and chopped
11/2 cup hot coffee
11/3 cup whole-wheat flour
12 tablespoons all-purpose flour
13/4 teaspoon baking powder
11/4 teaspoon baking soda
11/8 teaspoon salt
11/2 cup light-brown sugar
11/4 cup applesauce
11 egg white
12 teaspoons vanilla extract
11/2 teaspoon unflavored gelatin
11/2 cup nonfat sour cream
1"1/4 cup confectioners sugar"

Instructions

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.