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Desserts

Flourless Chocolate Cake with Creamy Mousse

photo by:kraft
Here's a flourless chocolate cake with extra scrumptiousness on top, in the form of creamy white chocolate mousse.
time
prep:
20 min
total:
5 hr 55 min
servings
total:
12 servings

What You Need

6
 eggs, separated
3/4
cup  plus 2 tsp. sugar, divided
2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1/2
cup  butter
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup  chopped PLANTERS Walnuts
2
oz.  (1/2 of 4-oz. pkg.) BAKER'S White Chocolate, broken into pieces
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

HEAT oven to 350ºF.

SPRAY bottom and side of 9-inch springform pan with cooking spray; dust side with 2 tsp. sugar.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Microwave semi-sweet chocolate and butter in large microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring every 45 sec. Stir in 1/2 cup of the remaining sugar. Add egg yolks, 1 at a time, stirring after each until blended. Stir in sour cream.

ADD egg whites to chocolate mixture in batches, gently stirring after each until blended. Stir in nuts. Pour into prepared pan.

BAKE 35 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.

MELT white chocolate as directed on package. Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add white chocolate; mix well. Gently stir in COOL WHIP; spread over cake. Refrigerate 4 hours.

Kraft Kitchens Tips

Healthy Living
Save 30 calories and 5g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and COOL WHIP LITE Whipped Topping.
Special Extra
Grate additional 1/2 oz. BAKER'S Semi-Sweet Chocolate over top of dessert just before serving.
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