• 1 cup sliced or slivered almonds , toasted*
  • 1 cup plus 1 tablespoon sugar , divided
  • 3/4 cup (1-1/2 sticks) butter
  • 1/2 cup HERSHEY'S Cocoa
  • 5 eggs , separated
  • 1/8 teaspoon salt
  • WARM CHOCOLATE SAUCE (recipe follows)


  • 1. Heat oven to 375°F. Grease bottom of 9-inch springform pan; line bottom with foil. Place cooled almonds in bowl of food processor with 1 tablespoon sugar; process until finely ground.
  • 2. Melt butter in small saucepan; cool slightly. Stir in cocoa; cool.
  • 3. Beat egg yolks with 3/4 cup sugar in large bowl until pale yellow. Add chocolate mixture and salt; mix well. Stir in almonds.
  • 4. Beat egg whites until foamy. Graduallly add remaining 1/4 cup sugar, beating until stiff but not dry. Add about one-fourth beaten egg whites to chocolate mixture; stir until well blended. Gradually fold remaining egg whites into chocolate. Pour into prepared pan.
  • 5. Bake 40 to 45 minutes or until set. Cool 10 minutes in pan on wire rack. Unmold and carefully peel off foil. Cool completely. Serve with WARM CHOCOLATE SAUCE. About 12 servings.
  • 1/3 cup packed light brown sugar
  • 2 tablespoons HERSHEY'S Cocoa
  • 1 teaspoon potato starch
  • 3/4 cup evaporated milk
  • 1/4 cup (1/2 stick) butter
  • Stir together sugar, cocoa and potato starch in small saucepan. Gradually stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture thickens. Add butter; stir until melted. Cool slightly. About 1-1/3 cups sauce.
  • * To toast almonds: Heat oven to 350°F. Place almonds in single layer on baking sheet or in shallow baking pan. Bake 7 to 8 minutes, stirring occasionally, until light brown. Cool completely.

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