Cakes

Classic Chocolate Flourless Cake

Name: Classic Chocolate Flourless Cake Recipe | Hersheyland
Prep time: 20 min
Total time: 240 min
Yield: 1 cake
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

Skill Level: Expert

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

Yields:: 1 cake

Prep:: 20 Min.
Bake:: 1 Hr. 17 Min.
Total:

BAKE MODE:

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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 THIS?

You'll Need 

Oven

9-Inch Springfoam Pan

Cookie Sheet

Microwave

Microwave-Safe Bowl

Mixing Bowls

Mixer

Wire Rack

Directions

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

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.

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.

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.

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.

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.

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.

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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Classic Chocolate Flourless Cake

Ingredients & Directions

Ingredients

Directions

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