FLOURLESS CHOCOLATE CAKE WITH CREAMY MOUSSE

Flourless Chocolate Cake with Creamy Mousse image

Here's a flourless chocolate cake with extra scrumptiousness on top, in the form of creamy white chocolate mousse.

Provided by My Food and Family

Categories Recipes

Time 5h55m

Yield 12 servings

Number Of Ingredients 9

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Ingredients

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 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

Steps:

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.

Nutrition Facts : Calories 440, Fat 32 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 145 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g