Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

This low-fat chocolate torte was created by executive pastry chef Philippe Niez at The Mayflower Inn & Spa.

Ingredients Nutrition

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.
Most Helpful

5 5

Made this for my other half to take to work & share with coffee loving co-workers, & it was a big hit with them! Some were surprised that it included prunes, too! Thanks for sharing the recipe! [Tagged, made & reviewed in Healthy Choices ABC Tag]

5 5

WONDERFUL! You can't tell this soft yummy torte has no fat! I used 1/4 cup Splenda brown sugar blend and topped it with Cool Whip Lite instead of the topping. Made for the Beverage tag game.