Chocolate Torte (Self Magazine)

Chocolate Torte
From the April 2007 Issue

Get your chocolate fix with this lush torte from executive pastry chef Philippe Niez at The Mayflower Inn & Spa. It tastes so rich, you won't even want seconds!
Serves 4

Ingredients

* Vegetable oil cooking spray
* 1/3 cup cocoa powder, plus 1 tsp 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

Preparation

Heat oven to 350˚. Coat a 9" square cake pan with cooking spray. Dust with 1 tsp 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, apple-sauce, egg white and 1 tsp 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 tbsp water, remaining 1 tsp 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.

The skinny

300 calories per serving, 1.4 g fat (0.6 g saturated), 72 g carbs, 6.8 g fiber, 6.3 g protein