Chocolate Torte
Serves: 3
Terry Wiza
1 January 1970
Based on User reviews:
58
Spice
41
Sweetness
62
Sourness
46
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Coffee (hot)1 cup
Wheat Flour (whole-)2 tbsps
All-Purpose Flour3 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 cup
Applesauce2 tsps
Vanilla Extract1 tsp
Unflavored Gelatin1 cup
Sour Cream (nonfat)1 cup
Sugar (confectioners')Directions:
1
Heat oven to 350°F Coat a 9" square cake pan with cooking spray
2
Dust with 1 teaspoon cocoa
3
Set aside
4
Combine prunes and coffee in a bowl
5
Set aside to cool
6
Combine remaining 1/3 cup cocoa, flours, baking powder, baking soda and salt in a large resealable plastic bag; shake
7
Add sugar, applesauce, egg white and 1 teaspoon of the vanilla to coffee-prune mixture
8
Empty bag into bowl; mix
9
Pour into prepared pan
10
Bake until a toothpick inserted in center of cake comes out clean, 20 to 25 minutes
11
Cool completely before removing and slicing
12
Mix 1 tablespoon water, remaining 1 teaspoon vanilla and gelatin in a small pan
13
Set aside until gelatin becomes clear, 10 to 15 minutes
14
Heat over low heat until gelatin melts
15
Mix gelatin, sour cream and confectioners' sugar in a bowl
16
Refrigerate until topping is firm, 10 to 15 minutes
17
Beat until smooth
18
Add a dollop to each slice
19
Heat oven to 350°F Coat a 9" square cake pan with cooking spray
20
Dust with 1 teaspoon cocoa
21
Set aside
22
Combine prunes and coffee in a bowl
23
Set aside to cool
24
Combine remaining 1/3 cup cocoa, flours, baking powder, baking soda and salt in a large resealable plastic bag; shake
25
Add sugar, applesauce, egg white and 1 teaspoon of the vanilla to coffee-prune mixture
26
Empty bag into bowl; mix
27
Pour into prepared pan
28
Bake until a toothpick inserted in center of cake comes out clean, 20 to 25 minutes
29
Cool completely before removing and slicing
30
Mix 1 tablespoon water, remaining 1 teaspoon vanilla and gelatin in a small pan
31
Set aside until gelatin becomes clear, 10 to 15 minutes
32
Heat over low heat until gelatin melts
33
Mix gelatin, sour cream and confectioners' sugar in a bowl
34
Refrigerate until topping is firm, 10 to 15 minutes
35
Beat until smooth
36
Add a dollop to each slice