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

　　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.

Nutrition Per Serving

　　1.4 g fat (0.6 g saturated)

　　6.8 g fiber

　　72 g carbs

　　6.3 g protein

　　#### Nutritional analysis provided by Self