Get your chocolate fix with this lush torte from executive pastry chef Philippe Niez at The Mayflower Inn & Spa. It tastes so rich, you won't even want seconds! Serves 4 Ingredients Vegetable oil cooking spray 1/3 cup cocoa powder, plus 1 tsp 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 Preparation Heat oven to 350˚. Coat a 9" square cake pan with cooking spray. Dust with 1 tsp 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, apple-sauce, egg white and 1 tsp 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 tbsp water, remaining 1 tsp 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.