Desserts

Flourless Chocolate Ancho Cake

photo by:kraft

I've made this cake twice so far. First for a Cinco de Mayo party and then a retirement party. Both times I received many compliments on the cake. It's definitely a regular...read more

posted by

dave0401

on 6/13/2012

time

prep:

15 min

total:

1 hr

servings

total:

12 servings.

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What You Need

Tbsp. ground ancho pepper

tsp. sugar

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces

1/2

cup (1 stick) butter

1/2

cup sugar

eggs, separated

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

3/4

cup thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 350ºF. Lightly spray bottom and sides of 9-inch springform pan with cooking spray; dust sides of pan with 2 tsp. sugar. Set aside.

PLACE chocolate and butter in large microwaveable bowl. Microwave on HIGH 1-1/2 min., stirring every 30 sec., or until completely melted. Stir in 1/2 cup sugar. Add egg yolks, one at a time, stirring well after each addition. Stir in sour cream and ground ancho pepper; set aside. Beat egg whites in medium bowl with electric mixer on high speed 1 to 2 min. or until soft peaks form. Gently stir egg whites into chocolate mixture, in 3 batches, with rubber spatula. Spoon batter into prepared pan.

BAKE 35 min. or until wooden toothpick inserted in center comes out with moist crumbs attached. Cool in pan on wire rack 10 min. Remove from pan to rack. Cool completely. Serve cake slices topped with 1 Tbsp. whipped topping.

Kraft Kitchens Tips

How to Make Ground Ancho Powder

Preheat oven to 350ºF. Place 1 ancho pepper, stem and seeds removed, on baking sheet. Bake 8 to 10 min. or until fragrant. Place pepper in food processor; cover. Process until finely ground; set aside. (You should have about 2 Tbsp. ground ancho pepper.) If you don't have a food processor, use a coffee or spice grinder to grind the ancho pepper.

Special Extra

Place a knife and spoon on top of the cake and sprinkle lightly with powdered sugar through a strainer to create a pretty design on top of the cake.

Substitute

Prepare as directed using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and COOL WHIP LITE Whipped Topping.