As any fan of flourless chocolate cake can tell you—you don't need flour to make an amazing chocolate cake! This one is glazed for extra scrumptiousness.
What You Need
Original recipe yields 16 servings
4 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, divided
1-1/4 cups butter
7 egg s, separated
1 cup sugar
1 tsp. vanilla
2 cups COOL WHIP Whipped Topping (Do not thaw.)
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Let's Make It
Heat oven to 350ºF.
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.
Looking for a special treat? One serving of this cake is full of chocolatey flavor.
Add 1/2 cup chopped PLANTERS Walnuts to cake batter before baking.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 18g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 3g
* 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.