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1
Cake:.
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2
Preheat the oven to 350F (175C).
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3
Spray a 9-inch square cake pan and dust with additional cocoa powder and set aside.
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4
In a large bowl, combine the flours, sugar, cocoa, baking powder, baking soda and salt, set aside.
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5
In another bowl combine the prunes, egg whites, vanilla and coffee.
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6
Mix the wet ingredients into the dry ingredients.
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7
Pour into the prepared cake pan.
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8
Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
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9
Truffles:.
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10
Allow cake to cool to room temperature.
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11
Cut the cake into small cubes and place in a mixer fitted with a paddle attachment.
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12
Add the ricotta cheese and mix to a smooth consistency.
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13
Chill the mixture before portioning.
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14
Portion into 1/2-ounce balls and roll in cocoa powder or finely chopped nuts or toasted coconut.
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15
Nutrition info for each topping:.
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16
Per plain truffle or 1 truffle dusted with 1/2 teaspoon of unsweetened cocoa powder:.
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17
Calories 25; Protein 1g; Total Fat 0g; Saturated Fat 0g; Carbohydrates 5g; Dietary Fiber less than 1 gram; Cholesterol 0mg; Sodium 30mg.
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18
Per 1 truffle rolled in 1/2 teaspoon finely chopped nuts.
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19
Calories 30; Protein 1g; Total Fat 1g; Saturated Fat 0g; Carbohydrates 6g; Dietary Fiber less than 1 gram; Cholesterol 0mg; Sodium 30mg.
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20
Per 1 truffle rolled in 1/2 teaspoon finely chopped coconut.
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21
Calories 30; Protein 1g; Total Fat 0.5g; Saturated Fat 0g; Carbohydrates 5g; Dietary Fiber less than 1 gram; Cholesterol 0mg; Sodium 35mg.
