Microwave chocolate and butter in microwavable bowl on HIGH 1 to 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in flour. Add egg yolk, 1 at a time, stirring until blended.
beat egg whites until foamy. Gradually add sugar, beating until soft peaks form. Gently fold chocolate mixture into egg whites, blending thoroughly. Pour into greased and floured 8-inch round cake pan.
Bake at 350 °F for 20 minutes or until cake tester inserted in center comes out clean. Cool in pan 10 minutes. (Cake may settle as it cools.) Remove from pan; cool completely, upside down, on wire rack. Frost top and sides, if desired. Serve with fresh raspberry puree, if desired.
variation: Prepare as directed, substituting 4 BAKER'S Semi-Sweet Baking Chocolate for the sweet chocolate.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.