HERSHEY’S Milk with Almond Flourless Chocolate Cake

Directions

• 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.
• 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. Makes 8 servings.
• * 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.