X-Tasy Made Guilt-Free

“This low-fat chocolate torte was created by executive pastry chef Philippe Niez at The Mayflower Inn & Spa.”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Coat a 9" square cake pan with cooking spray; dust with 1 teaspoon cocoa; set aside.
  3. Combine prunes and coffee in a bowl; set aside to cool.
  4. Combine remaining 1/3 cup cocoa, flours, baking powder, baking soda and salt in a large resealable plastic bag; shake.
  5. Add sugar, applesauce, egg white and 1 tsp of the vanilla to coffee-prune mixture; empty bag into bowl, mix; pour into prepared pan.
  6. Bake until a toothpick inserted in center of cake comes out clean, about 20-25 minutes; cool completely before removing and slicing.
  7. For topping: Mix 1 T water, remaining 1 teaspoon vanilla and gelatin in a smalll pan; set aside until gelatin becomes clear, about 10-15 minutes; heat over low heat until gelatin melts. Mix gelatin, sour cream and confectioners' sugar in a bowl; refrigerate until topping is firm, about 10-15 minutes; beat until smooth and add a dollop to each slice.

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