Flourless Chocolate Ancho Cake

• 2 Tbsp. ground ancho chile
• 2 tsp. sugar
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
• 1/2 cup butter
• 1/2 cup sugar
• 6 eggs, separated
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 3/4 cup thawed COOL WHIP Whipped Topping

1. Heat Oven to 350F.
2. Lightly spray bottom and sides of 9-inch springform pan with cooking spray; dust sides of pan with 2 tsp.
3. sugar.
4. Set aside.
5. Place chocolate and butter in large microwaveable bowl.
6. Microwave on HIGH 1-1/2 min., stirring every 30 sec., or until completely melted.
7. Stir in 1/2 cup sugar.
8. Add egg yolks, one at a time, stirring well after each addition.
9. Stir in sour cream and ground ancho pepper; set aside.
10. Beat egg whites in medium bowl with electric mixer on high speed 1 to 2 min.
11. or until soft peaks form.
12. Gently stir egg whites into chocolate mixture, in 3 batches, with rubber spatula.
13. Spoon batter into prepared pan.
14. Bake 35 min.
15. or until wooden toothpick inserted in center comes out with moist crumbs attached.
16. Cool in pan on wire rack 10 min.
17. Remove from pan to rack.
18. Cool completely.
19. Serve cake slices topped with 1 Tbsp.
20. whipped topping.

ground ancho chile, sugar, chocolate, butter, sugar, eggs, s

Taken from www.kraftrecipes.com/recipes/flourless-chocolate-ancho-cake-107455.aspx (may not work)