Chocolate Torte

• 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

1. Heat oven to 350u0b0F 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.

vegetable oil cooking spray, cocoa powder, prunes, hot coffee, flour, flour, baking powder, baking soda, salt, lightbrown sugar, applesauce, egg, vanilla, unflavored gelatin, nonfat sour cream, confectioners

Taken from www.epicurious.com/recipes/food/views/chocolate-torte-238026 (may not work)