Chocolate Torte

Recipe created by Philippe Niez, Executive Pastry Chef at The Mayflower Inn & Spa. Photo by Victoria Pearson Photography.

Vegetable oil cooking spray
⅓ cup + 1 teaspoonCocoa powder
1 cupTaylor Brothers Farms Pitted Prunes, chopped
½ cupHot coffee
⅓ cupWhole wheat flour
2 tablespoonsAll-purpose flour
¾ teaspoonBaking powder
¼ teaspoonBaking soda
⅛ teaspoonSalt
½ cupLight brown sugar
¼ cupApplesauce
1Egg white
2 teaspoonsVanilla extract
½ teaspoon Unflavored gelatin
½ cupNonfat sour cream
.4 cupConfectioners' sugar


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 of torte.

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