Ingredients:
2 ounces semisweet chocolate
3 tablespoons butter
2 tablespoons canola oil
2 tablespoons prune puree or 2 tablespoons prune baby food
1 cup sugar, divided
1 cup all-purpose flour
5 tablespoons Dutch-processed cocoa powder
1/2 teaspoon baking powder
1 pinch salt
3 egg whites, room temperature
1/4 cup non-fat fudge sauce
Directions:
Preheat oven to 300 degrees.
Lightly spray 8 by 8-inch square pan with oil and set aside.
Melt chocolate, butter, and oil in a small saucepan over low heat.
Add prune puree and mix well.
Remove from heat and set aside.
Sift together 1/2 cup sugar, flour, cocoa, baking powder and salt in a medium bowl.
Whip egg whites and sugar in a separate bowl until soft peaks form.
Fold half of flour mixture gently into chocolate mixture and mix well.
Fold in egg whites and remaining flour mixture.
Pour batter into prepared pan and bake on the middle rack of the oven for 30 to 35 minutes, or until set but slightly moist in centre.
Remove from oven.
Drizzle with nonfat fudge sauce when slightly cooled.
Servings: 16
Time preparation: 15 min.
Time total: 55 min.