Chocolate Torte - Spa style

By

Self magazine

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

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  • 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 tablespoons vanilla extract
  • 1/2 teaspoon unflavored gelatin
  • 1/2 cup nonfat sour cream
  • 1/4 cup confectioners' sugar

Preparation

Step 1

Heat oven to 350°. 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 re-sealable 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.

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