Chocolate-Apricot Passover Torte

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== Ingredients ==
* 1⅓ cup butter
* 1½ + ⅓ cup sugar, (divided use)
* ⅔ cup Hershey's cocoa
* 5 eggs, separated
* 2 tbsp water
* 1 tsp vanilla extract
* 1 cup ground blanched almonds
* 3 tbsp matzo cake meal
* ½ cup apricot preserves
=== Chocolate cream frosting ===
* ½ cup sugar
* ¼ cup Hershey's cocoa
* 1 cup whipping cream
* ½ tsp vanilla extract
* whole almonds (optional)
== Directions ==
# Heat oven to 350°F.
# Line bottoms of two 9-inch round baking pans with parchment or wax paper.
# In medium saucepan over low heat, melt butter.
# Add 1-½ cups sugar and cocoa; stir until well blended.
# Remove from heat; cool to room temperature.
# In large bowl, beat egg yolks until slightly thickened.
# Gradually add cocoa mixture, beating until blended.
# Stir in water and vanilla.
# Stir together ground almonds and cake meal; stir about half of mixture into chocolate batter.
# In small bowl, beat egg whites until foamy; gradually add remaining ⅓ cup sugar, beating until stiff peaks form.
# Fold remaining almond mixture into beaten whites.
# Gradually add egg white mixture to chocolate batter, folding gently until well blended.
# Pour batter into prepared pans.
# Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
# Cool 10 minutes (cake will settle slightly).
# Remove from pans to wire racks; peel off paper.
# Cool completely.
# Place 1 layer on serving plate.
# Heat apricot preserves; strain.
# Discard fruit.
# Spread melted preserves over top of layer.
# Top with remaining layer.
# Prepare #Chocolate cream frosting; spread over top and sides of torte.
# Refrigerate until serving time.
# Garnish with whole almonds, if desired.
# Cover; refrigerate leftover torte.
=== Chocolate cream frosting ===
# In medium bowl, stir together ½ cup sugar and ¼ cup Hershey's cocoa.
# Add 1 cup (½ pt) whipping cream and ½ teaspoon vanilla extract.
# Beat until stiff.
# About 2 cups frosting.
Category:Passover Recipes
Category:Torte Recipes