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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"']

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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