Chocolate Torte

Ingredients

• 0.3 cup apple sauce 
• 0.8 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.5 cup hot-brewed coffee hot
• 0.3 cup confectioners' sugar 
• 1  egg white 
• 2 tablespoons flour all-purpose
• 0.5 teaspoon gelatin powder unflavored
• 0.5 cup light-brown sugar 
• 0.5 cup nonfat cream sour
• 1 cup prune- cut to pieces pitted chopped
• 0.1 teaspoon salt 
• 2 teaspoons vanilla extract 
• 0.3 cup flour whole-wheat

Equipment

• bowl
• frying pan
• oven
• toothpicks
• cake form
• ziploc bags

Directions

1. Heat oven to 350°F Coat a 9" square cake pan with cooking spray. Dust with 1 teaspoon cocoa. Set aside.
2. Combine prunes and coffee in a bowl. Set aside to cool.
3. Combine remaining 1/3 cup cocoa, flours, baking powder, baking soda and salt in a large resealable plastic bag; shake.
4. Add sugar, applesauce, egg white and 1 teaspoon of the vanilla to coffee-prune mixture. Empty bag into bowl; mix.
5. Pour into prepared pan.
6. Bake until a toothpick inserted in center of cake comes out clean, 20 to 25 minutes. Cool completely before removing and slicing.
7. Mix 1 tablespoon water, remaining 1 teaspoon vanilla and gelatin in a small pan. Set aside until gelatin becomes clear, 10 to 15 minutes.
8. Heat over low heat until gelatin melts.
9. Mix gelatin, sour cream and confectioners' sugar in a bowl. Refrigerate until topping is firm, 10 to 15 minutes. Beat until smooth.
10. Add a dollop to each slice.
11. Self