Chocolate Cream Passover Torte

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== Description ==
About 12 servings.
== Ingredients ==
* ⅓ cup Hershey's cocoa
* 1 tbsp Hershey's cocoa, (divided)
* ¼ cup boiling water
* 2 tbsp butter or margarine softened
* 1 tsp vanilla extract
* 6 eggs, separated
* ⅔ cup sugar, divided
* ⅓ cup blanched toasted almonds (finely ground)
=== Cocoa whipped cream ===
* 1½ cup cold whipping cream
* ⅓ cup sugar
* 3 tbsp Hershey's cocoa
* ¾ tbsp vanilla extract
== Directions ==
# Heat oven to 350°F.
# Line bottom of 15½ x 10½ x 1-inch jelly-roll pan with parchment paper or line with foil (extending slightly over sides; grease foil).
# In small bowl, stir together ⅓ cup cocoa and water until mixture is smooth.
# Stir in butter and vanilla; cool.
# In large bowl, combine egg yolks and ½ cup sugar; beat on medium speed of electric mixer until light and fluffy, about 5 minutes.
# Add chocolate mixture and almonds, beating until well blended.
# In another large bowl, beat egg whites until foamy.
# Gradually add remaining sugar, beating until stiff peaks form.
# Fold ¼ egg white mixture into chocolate mixture.
# Add remaining egg whites, folding well.
# Pour batter into prepared pan.
# Bake 18 to 20 minutes or until cake springs back when touched lightly in center.
# Dust cake with 1 tablespoon cocoa; cover with clean dry towel.
# Cool in pan on wire rack.
# Cut cake into 4 equal pieces.
# Remove paper or foil before placing on serving plate.
# Prepare cocoa whipped cream; reserve 1¼ to 1½ cups to frost sides and ends of cake.
# Place one layer on plate; spread with cocoa whipped cream.
# Repeat layering, ending with whipped cream.
# Spread reserved whipped cream on all sides of assembled cake.
# Garnish as desired.
# Refrigerate until serving time.
# Cover; refrigerate leftover dessert.
=== Cocoa whipped cream ===
# In large cold bowl, combine 1½ cups cold whipping cream, ⅓ cup sugar, 3 tablespoons Hershey's cocoa and ¾ tablespoon vanilla extract; beat with cold beaters until stiff.
# About 3 cups whipped cream.
# Spread ⅓ cup blanched slivered almonds in thin layer in shallow baking pan.
# Bake 8 to 10 minutes, stirring occasionally, until light golden brown.
# Cool.
Category:Passover Recipes
Category:Torte Recipes