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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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! Ingredients:
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 |
Directions:
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.
2. Nutritional analysis per serving: 300 calories, 1.4 g fat (0.6 g saturated), 6.8 g fiber, 72 g carbs, 6.3 g protein Nutritional analysis provided by Self
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