Classic Chocolate Flourless Cake
Details
- Timing
- Timing
- Total:
- Bake:
- 1 Hr. 17 Min.
- Prep:
- 20 Min.
- Skill Level:
- Expert
- Yields:
- 1 cake
This Classic Chocolate Flourless Cake recipe makes a dense and chocolaty cake that's sure to please everyone you serve it to. How chocolaty is this flourless chocolate cake recipe, you ask? Let's just say when HERSHEY'S Semi-Sweet Chocolate Chips combine with either HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa in this flourless chocolate cake recipe, it's a serious chocolate delight. A flourless cake equals gluten-free goodness! Make even more gluten-free treats that everyone can enjoy by checking out these 8 Gratifyingly Good Gluten-Free Baking Recipes.
Ingredients & Directions
- Prep Time
- 20 minutes
- Bake Time
- 1 hour 17 minutes
- Cool Time
- 2 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
2 cupsalmonds, whole
-
1 1/2 cupssugar, divided
-
10 largeeggs, seperated and at room temperature
-
1/4 tspsalt
-
HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
READY TO MAKE THIS?
Directions
Equipment Needed
Oven
9-Inch Springfoam Pan
Cookie Sheet
Microwave
Microwave-Safe Bowl
Mixing Bowls
Mixer
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.
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Nutrition FactsServings Per Container 8 servingsServing size 1 slice (155g)Amount per servingCalories520% Daily Value*Total Fat 31g 40%Saturated Fat 8g 40%Trans Fat 0gCholesterol 270mg 90%Sodium 160mg 7%Total Carbohydrates 56g 20%Dietary Fiber 4g 14%Total Sugars 46gIncludes 44g Added Sugar 88%Protein 17gVitamin D 0 0%Calcium 129mg 10%Iron 5mg 30%Potassium 347mg 8%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
