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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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This low-fat chocolate torte was created by executive pastry chef Philippe Niez at The Mayflower Inn & Spa. Ingredients:
vegetable oil cooking spray |
1/3 cup cocoa powder |
1 teaspoon cocoa powder, for dusting |
1 cup prune, 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 |
1 teaspoon vanilla extract |
1 tablespoon water |
1 teaspoon vanilla extract |
1/2 teaspoon unflavored gelatin |
1/2 cup nonfat sour cream |
1/4 cup confectioners' sugar |
Directions:
1. Preheat oven to 350 degrees.
2. Coat a 9 square cake pan with cooking spray; dust with 1 teaspoon cocoa; set aside.
3. Combine prunes and coffee in a bowl; set aside to cool.
4. Combine remaining 1/3 cup cocoa, flours, baking powder, baking soda and salt in a large resealable plastic bag; shake.
5. Add sugar, applesauce, egg white and 1 tsp of the vanilla to coffee-prune mixture; empty bag into bowl, mix; pour into prepared pan.
6. Bake until a toothpick inserted in center of cake comes out clean, about 20-25 minutes; cool completely before removing and slicing.
7. For topping: Mix 1 T water, remaining 1 teaspoon vanilla and gelatin in a smalll pan; set aside until gelatin becomes clear, about 10-15 minutes; heat over low heat until gelatin melts. Mix gelatin, sour cream and confectioners' sugar in a bowl; refrigerate until topping is firm, about 10-15 minutes; beat until smooth and add a dollop to each slice.
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