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