Chocolate Torte
A rich and moist chocolate torte made with prunes, coffee, and cocoa powder, topped with a light gelatin-stabilized sour cream frosting. This healthier version uses whole wheat flour and applesauce to reduce fat while maintaining decadence.
Ingredients
- •1 spray Vegetable oil cooking spray
- •⅓ cup cocoa powder, plus 1 teaspoon for dusting
- •1 cup prunes, pitted and chopped
- •½ cup hot coffee
- •⅓ cup whole-wheat flour
- •2 tablespoons all-purpose flour
- •¾ teaspoon baking powder
- •¼ teaspoon baking soda
- •⅛ teaspoon salt
- •½ cup light-brown sugar
- •¼ cup applesauce
- •1 whole egg white
- •2 teaspoons vanilla extract
- •½ teaspoon unflavored gelatin
- •½ cup nonfat sour cream
- •¼ cup confectioners sugar
Cooking Instructions
- 1.
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.
60 min
