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Chocolate Cream Passover Torte

Category: Deserts

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

1/3 cup HERSHEY'S Cocoa, plus...
1 tbsp HERSHEY'S Cocoa, (divided)
1/4 cup Boiling water
2 tbsp Butter or margarine - softened
1 tsp Vanilla extract
6 Eggs, separated
2/3 cup Sugar, divided
1/3 cup Blanched toasted almonds (finely ground)

MMMMMCOCOA WHIPPED CREAM

1 1/2 cup Cold whipping cream
1/3 cup Sugar
3 tbsp HERSHEY'S Cocoa
3/4 tbsp Vanilla extract

Instructions:

Heat oven to 350 F. Line bottom of 15-1/2 x 10-1/2 x 1-inch
jelly-roll pan with parchment paper or line with foil (extending
slightly over sides; grease foil). In small bowl, stir together 1/3
cup cocoa and water until mixture is smooth. Stir in butter and
vanilla; cool. In large bowl, combine egg yolks and 1/2 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 1/4 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 1-1/4

to 1-1/2 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. About 12 servings.

COCOA WHIPPED CREAM

In large cold bowl, combine 1-1/2 cups cold whipping cream, 1/3 cup
sugar, 3 tablespoons HERSHEY'S Cocoa and 3/4 tablespoon vanilla
extract; beat with cold beaters until stiff. About 3 cups whipped
cream.

* To toast almonds: Heat oven to 350 F. Spread 1/3 cup blanched
slivered almonds in thin layer in shallow baking pan. Bake 8 to 10
minutes, stirring occasionally, until light golden brown. Cool. To
grind, process in food processor.

NUTRITIONAL INFORMATION PER SERVING = 1/12 RECIPE

240 Calories (140 Calories from Fat) 16 gm Total Fat (9 g Saturated
Fat)
140 mg Cholesterol
40 mg Sodium
40 mg Calcium (4% Daily Value) 20 gm Total Carbohydrate 5 gm
Protein

Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens. Meal-Master format courtesy of
Karen Mintzias.