Chocolate Cream Passover Torte

---------- Recipe via Meal-Master (tm) v8.04

Title: CHOCOLATE CREAM PASSOVER TORTE
Categories: Desserts, Holiday
Yield: 12 Servings

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

--------------------COCOA WHIPPED CREAM--------------------
1 1/2 c Cold whipping cream
1/3 c Sugar
3 tb HERSHEY'S Cocoa
3/4 tb Vanilla extract

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.