Classic Chocolate Flourless Cake

Details

Time
4 hours
Skill Level
Expert
Yields
1 cake

This classic flourless chocolate cake recipe makes a dense and chocolatey cake that's sure to please all comers. How chocolatey? Let's just say when HERSHEY'S Semi-Sweet Chocolate Chips combine with either HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa, it's serious chocolate.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
1 hour 17 minutes
Cool Time
2 hours

Ingredients

  • 2 cups

    almonds, whole

  • 1 1/2 cups

    sugar, divided

  • 1 cup

    HERSHEY'S Semi-Sweet Chocolate Chips

  • 10 large

    eggs, seperated and at room temperature

  • 1/4 tsp

    salt

  • HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

READY TO MAKE THE RECIPE?

Directions

Equipment Needed 

Oven
Oven
Springfoam Pan
9-Inch Springfoam Pan
Cookie Sheet
Cookie Sheet
Microwave
Microwave
Microwave-Safe Bowl
Microwave-Safe Bowl
Mixing Bowls
Mixing Bowls
Mixer
Mixer
Wire Rack
Wire Rack
1

Heat oven to 350°F. Butter 9-inch springform pan.

2

Spread almonds on ungreased cookie sheet. Bake 12 minutes or until golden brown and fragrant; cool completely. Place almonds in food processor with 1/2 cup sugar; process until finely ground.

3

Place chocolate chips in medium microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Set aside.

4

Beat egg yolks with 1/2 cup sugar in large mixer bowl with electric mixer at medium-high speed about 8 minutes or until very thick and pale. (The mixture will form a ribbon when the beaters are lifted). Fold in chocolate mixture; set aside.

5

With clean beaters, beat egg whites and salt in large deep bowl just until soft peaks are formed. Gradually beat in remaining 1/2 cup sugar just until stiff peaks form.

6

Gradually fold almond mixture into chocolate mixture. (Mixture will be very thick). Gradually fold in egg white mixture, just until blended. Gently spoon mixture into prepared pan. Level top with rubber scraper.

7

Bake 55 to 60 minutes or until wooden pick inserted in cake center comes out clean, but moist and cake is pulling from pan sides. (Do not over bake). Cool completely in pan on wire rack. As the cake cools the center will sink.

8

To serve, run table knife around edge of cake; remove pan sides. Place on serving plate; generously dust cake top with cocoa. Cut into wedges; garnish as desired.

Additional questions?