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1
Heat oven to 350 degrees F.
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2
Spray bottom and side of 9-inch springform pan with cooking spray; dust side with 2 tsp.
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3
sugar.
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4
Microwave 7 oz.
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5
chocolate and butter in large microwaveable bowl on HIGH 1-1/2 min.
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or until completely melted, stirring every 30 sec.
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Stir in 1/3 cup sugar.
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8
Beat eggs in medium bowl with mixer on high speed 6 to 8 min.
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9
or until eggs are thick and lemon colored and quadrupled in volume.
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10
Add half the eggs to chocolate mixture; stir gently until well blended.
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11
Repeat with remaining eggs.
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12
Pour into prepared pan.
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13
Bake 35 min.
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14
or until toothpick inserted in center comes out with moist crumbs attached.
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15
Cool in pan 10 min.
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16
Loosen cake from side of pan with knife; remove rim.
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17
Cool completely.
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18
Meanwhile, cook pepitas in skillet on medium-high heat 2 to 3 min.
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or until lightly browned, stirring frequently.
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20
Add remaining sugar; cook on high heat 2 min.
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21
or until sugar melts and coats pepitas, stirring constantly with wooden spoon.
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22
Immediately spread onto a foil-lined baking sheet sprayed with cooking spray; separate lightly with fork into clusters.
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23
Cool completely.
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24
Microwave remaining chocolate and COOL WHIP in small microwaveable bowl on HIGH 1 min.
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25
; stir until blended.
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26
Cool; drizzle over cake.
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27
Top with caramelized pepitas and raspberries.
