The secret to this truffle-like cake is using almond flour as a substitute for regular flour. The result is an extra rich, almond flour chocolate cake that’s guaranteed to be a crowd pleaser. Top it with a dusting of HERSHEY’S Cocoa, a scoop of ice cream, or fresh berries!
|Three (1.45 oz. each) HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Bars or HERSHEY'S Milk Chocolate Bars with Almonds||1 cup||HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips||3/4 cup||(1-1/2 sticks) unsalted butter, softened||1 cup||granulated sugar||4||eggs||2 teaspoons||vanilla extract , divided||2/3 cup||ground almonds (almond flour)||1/3 cup||HERSHEY'S Cocoa||1/2 cup||coarsely chopped toasted almonds*||1 cup||heavy whipping cream||1 tablespoon||powdered sugar||Additional HERSHEY'S Cocoa for garnish|