Glazed Flourless Chocolate Cake

• 4 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, divided
• 1-1/4 cups butter
• 7 eggs, separated
• 1 cup sugar
• 1 tsp. vanilla
• 2 cups COOL WHIP Whipped Topping (Do not thaw.)

1. Heat oven to 350 degrees F.
2. Microwave 3 pkg.
3. chocolate and butter in microwaveable bowl on HIGH 2 min.
4. or until butter is melted.
5. Stir until chocolate is completely melted and mixture is well blended.
6. Beat egg whites in medium bowl with mixer on high speed until soft peaks form; set aside.
7. Beat egg yolks and sugar in large bowl with mixer until thick and lemon colored.
8. Add vanilla and melted chocolate mixture; mix well.
9. Gently stir in 1 cup egg whites just until blended.
10. Stir in remaining egg whites.
11. Pour into 9-inch springform pan sprayed with cooking spray.
12. Bake 40 to 45 min.
13. or until toothpick inserted in center comes out with fudgy crumbs.
14. (Do not overbake.)
15. Run knife around rim of pan to loosen cake; cool before removing rim.
16. Meanwhile, microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 to 2 min.
17. or until chocolate is completely melted and mixture is blended, stirring every minute.
18. Refrigerate 30 min.
19. Transfer cake to platter; spread with chocolate glaze.

s bittersweet chocolate, butter, eggs, sugar, vanilla

Taken from www.kraftrecipes.com/recipes/glazed-flourless-chocolate-cake-185733.aspx (may not work)