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

1. Heat oven to 350 degrees F.
2. Spray bottom and side of 9-inch springform pan with cooking spray; dust side with 2 tsp.
3. sugar.
4. Microwave 7 oz.
5. chocolate and butter in large microwaveable bowl on HIGH 1-1/2 min.
6. or until completely melted, stirring every 30 sec.
7. Stir in 1/3 cup sugar.
8. Beat eggs in medium bowl with mixer on high speed 6 to 8 min.
9. or until eggs are thick and lemon colored and quadrupled in volume.
10. Add half the eggs to chocolate mixture; stir gently until well blended.
11. Repeat with remaining eggs.
12. Pour into prepared pan.
13. Bake 35 min.
14. or until toothpick inserted in center comes out with moist crumbs attached.
15. Cool in pan 10 min.
16. Loosen cake from side of pan with knife; remove rim.
17. Cool completely.
18. Meanwhile, cook pepitas in skillet on medium-high heat 2 to 3 min.
19. or until lightly browned, stirring frequently.
20. Add remaining sugar; cook on high heat 2 min.
21. or until sugar melts and coats pepitas, stirring constantly with wooden spoon.
22. Immediately spread onto a foil-lined baking sheet sprayed with cooking spray; separate lightly with fork into clusters.
23. Cool completely.
24. Microwave remaining chocolate and COOL WHIP in small microwaveable bowl on HIGH 1 min.
25. ; stir until blended.
26. Cool; drizzle over cake.
27. 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)