Recipes

Chocolate Torte

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Chocolate Torte

Chocolate Torte

amanda

Equipment

  • - Kitchen Scale

  • - Digital Cookie Scoop

  • - High-Speed Food Processor

  • - Stainless Steel Mixing Bowls

  • - Round Cake Pan or Pie Dish

  • - Offset Spatula

  • - Stand Mixer with Dough Hooks

  • - Sieve or Sifter

  • - Cooling Rack

  • - Airtight Storage Container

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

Instructions

1

Instruction 1

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.
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