Valentine's Day Chocolate Cake

¾ cup unsweetened applesauce

2 cups unbleached, all-purpose flour

¾ cup unsweetened cocoa powder (not Dutch-processed)

1½ teaspoons baking soda

¾ teaspoon salt

¼ teaspoon baking powder

½ cup trans fat-free margarine (such as Smart Balance), at 65 degrees (use an instant-read digital thermometer)

1½ cups packed dark brown sugar

1 large egg, at room temperature

1 large egg white, at room temperature

1 teaspoon vanilla extract

1½ cups water, preferably bottled spring water

Topping

1½ tablespoons unsweetened cocoa powder

1½ tablespoons confectioner's sugar

Place oven rack in middle position and heat oven to 350 degrees. Lightly coat an 8-inch square, 2-inch deep baking pan with vegetable oil and flour spray (like Baker's Joy). Set aside.

Place a wire mesh strainer in a bowl deep enough to keep the bottom of the strainer from touching the bowl's bottom and add the applesauce. Set aside.

In a medium mixing bowl, whisk flour, cocoa powder, baking soda, salt and baking powder together until combined. Set aside.

Using an electric stand mixer, beat margarine and sugar at medium-high speed for 2 minutes, then measure out and add ½ cup drained applesauce to the mixing bowl. Beat on medium-high speed for 3 minutes, or until light, scraping down the mixing bowl periodically. (When you stop the mixer, the mixture will not hold together.)

Add egg and egg white one at a time, mixing well, and then add in vanilla. Add the flour mixture in thirds alternating with the water and beginning and ending with the flour mixture. After each addition, mix at medium speed until just combined taking care not to over-mix.

Pour batter into prepared pan, level the surface and bake 45-55 minutes, or until a toothpick inserted into the cake's center comes out clean. Cool in pan on a wire rack for one hour. Transfer cake to a large dinner or serving plate.

For the topping: In a small bowl whisk confectioner's sugar and cocoa until combined. Transfer cocoa mixture to a small wire mesh strainer and, just prior to serving, dust the cake's top heavily with the mixture.

Serves 12.

Nutrition values per serving: 226 calories (30 percent from fat), 7.6 g fat (2.4 g saturated), 38.2 g carbohydrates, 2.5 g fiber, 3.8 g protein, 18 mg cholesterol, 164 mg sodium.