Flourless Chocolate Cake with Pepita Crunch
- 3/4 cup sugar, divided
- 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
- 1/2 cup butter
- 4 eggs
- 2 oz. raw pepitas
- 2 oz. frozen COOL WHIP Whipped Topping
- 10 fresh raspberries
- Heat oven to 350 degrees F.
- Spray bottom and side of 9-inch springform pan with cooking spray; dust side with 2 tsp.
- sugar.
- Microwave 7 oz.
- chocolate and butter in large microwaveable bowl on HIGH 1-1/2 min.
- or until completely melted, stirring every 30 sec.
- Stir in 1/3 cup sugar.
- Beat eggs in medium bowl with mixer on high speed 6 to 8 min.
- or until eggs are thick and lemon colored and quadrupled in volume.
- Add half the eggs to chocolate mixture; stir gently until well blended.
- Repeat with remaining eggs.
- Pour into prepared pan.
- Bake 35 min.
- or until toothpick inserted in center comes out with moist crumbs attached.
- Cool in pan 10 min.
- Loosen cake from side of pan with knife; remove rim.
- Cool completely.
- Meanwhile, cook pepitas in skillet on medium-high heat 2 to 3 min.
- or until lightly browned, stirring frequently.
- Add remaining sugar; cook on high heat 2 min.
- or until sugar melts and coats pepitas, stirring constantly with wooden spoon.
- Immediately spread onto a foil-lined baking sheet sprayed with cooking spray; separate lightly with fork into clusters.
- Cool completely.
- Microwave remaining chocolate and COOL WHIP in small microwaveable bowl on HIGH 1 min.
- ; stir until blended.
- Cool; drizzle over cake.
- Top with caramelized pepitas and raspberries.
sugar, chocolate, butter, eggs, pepitas, frozen cool, fresh raspberries
Taken from www.kraftrecipes.com/recipes/flourless-chocolate-cake-pepita-crunch-143370.aspx (may not work)