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Categories:Viewed: 46 - Published at: 4 years ago
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 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
Method
- Heat oven to 350 degrees F.
- 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.
