Lightly spray bottom and sides of 9-inch springform pan with cooking spray; dust sides of pan with 2 tsp. sugar. Set aside.
Place chocolate and butter in large microwaveable bowl. Microwave on HIGH 1-1/2 min., stirring every 30 sec., or until completely melted. Stir in 1/2 cup sugar. Add egg yolks, one at a time, stirring well after each addition. Stir in sour cream and ground ancho pepper; set aside. Beat egg whites in medium bowl with electric mixer on high speed 1 to 2 min. or until soft peaks form. Gently stir egg whites into chocolate mixture, in 3 batches, with rubber spatula. Spoon batter into prepared pan.
Bake 35 min. or until wooden toothpick inserted in center comes out with moist crumbs attached. Cool in pan on wire rack 10 min. Remove from pan to rack. Cool completely. Serve cake slices topped with 1 Tbsp. whipped topping.
How to Make Ground Ancho Powder
Heat oven to 350ºF. Place 1 ancho pepper, stem and seeds removed, on baking sheet. Bake 8 to 10 min. or until fragrant. Place pepper in food processor; cover. Process until finely ground; set aside. (You should have about 2 Tbsp. ground ancho pepper.) If you don't have a food processor, use a coffee or spice grinder to grind the ancho pepper.
Place a knife and spoon on top of the cake and sprinkle lightly with powdered sugar through a strainer to create a pretty design on top of the cake.
Prepare as directed using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and COOL WHIP LITE Whipped Topping.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 2g
* 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.