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HERSHEY'S Milk with Almond Flourless Chocolate Cake


45 Min.
16 Min.
Skill Level:
1 cake

Almond flour is the secret to this truffle-like Flourless Chocolate Cake recipe that's loaded with delicious chocolaty flavor. This cake is perfect for any chocolate lover because it contains HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Bars, HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips and HERSHEY'S Cocoa for triple the flavor. We love how this cake is extra rich and moist — plus, it looks absolutely stunning as you serve it. Top your Flourless Chocolate Cake with a dusting of HERSHEY’S Cocoa, chocolate shavings, a scoop of ice cream, sweetened and shredded coconut or fresh berries!

Now that you're a fan of flourless desserts, whip up this Classic Chocolate Flourless Cake next.

Ingredients & Directions

Prep Time
16 minutes
Bake Time
45 minutes
Cool Time
1 hour
Chill Time
8 hours


Prevent your screen from going dark while you bake.




Equipment Needed 
Oven Oven
Springfoam Pan 9-Inch Springfoam Pan
Microwave-Safe Bowl Microwave-Safe Bowl
Microwave Microwave
Mixing Bowl Mixing Bowl
Mixer Mixer
Wire Rack Wire Rack
Shallow Baking Pan Shallow Baking Pan

Heat oven to 350° F. Grease bottom and sides of 9-inch springform pan. Line pan with parchment paper. Remove wrappers from 2 chocolate bars; coarsely chop and set aside.


Place chocolate chips in small microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Set aside.


Beat butter and granulated sugar in large bowl with electric mixer until creamy and pale. Gradually beat in eggs and 1 teaspoon vanilla. Fold in ground almonds and cocoa until just blended. Fold in reserved melted chocolate, chopped chocolate bars and chopped almonds. Spread batter in prepared pan; level surface.


To toast almonds: Heat oven to 350° F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.


Bake 45 minutes or until wooden pick inserted in center is slightly wet and cake is firm. Cool completely in pan on wire rack. (Cake will sink and crack as it cools). When cool, remove from pan. Chill cake for a more truffle-like texture.


To serve, beat whipping cream, powdered sugar and remaining 1 teaspoon vanilla until stiff. Loosely pile on top of cake and swirl. Remove wrapper from remaining chocolate bar; slice into thin pieces. Add chocolate bar pieces to cake top and dust with additional cocoa powder. Cover; refrigerate leftover cake.

Additional questions?