HERSHEY'S Milk with Almond Flourless Chocolate Cake
Details
- Timing
- Timing
- Total:
- Bake:
- 45 Min.
- Prep:
- 16 Min.
- Skill Level:
- Intermediate
- Yields:
- 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
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
3HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Bars or HERSHEY'S Milk Chocolate Bars with Almonds (1.45-oz each)
-
3/4 cupunsalted butter (1-1/2 sticks), softened
-
1 cupgranulated sugar
-
4eggs
-
2 tspsvanilla extract, divided
-
2/3 cupground almonds (almond flour)
-
1/3 cup
-
1/2 cupcoarsely chopped toasted almonds*
-
1 cupheavy whipping cream
-
1 Tbsppowdered sugar
-
HERSHEY'S Cocoa for garnish
READY TO MAKE THIS?
Directions
Equipment Needed
Oven
9-Inch Springfoam Pan
Microwave-Safe Bowl
Microwave
Mixing Bowl
Mixer
Wire Rack
Shallow Baking Pan
1
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.
2
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.
3
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.
Tip
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.
4
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.
5
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.
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Nutrition FactsServings Per Container 8 servingsServing size 1 slice (167g)Amount per servingCalories710% Daily Value*Total Fat 52g 67%Saturated Fat 28g 140%Trans Fat 1gCholesterol 175mg 58%Sodium 50mg 2%Total Carbohydrates 60g 22%Dietary Fiber 4g 14%Total Sugars 51gIncludes 49g Added Sugar 98%Protein 11gVitamin D 1 6%Calcium 98mg 8%Iron 7mg 40%Potassium 297mg 6%
*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.
