PASSOVER -- Chocolate Cream Passover Torte

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* Exported from MasterCook *

 

Chocolate Cream Passover Torte

 

Recipe By :Hershey's Kitchens

Serving Size : 12 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup Hershey's® cocoa powder

1/4 cup boiling water

2 tablespoons butter -- softened

1 teaspoon vanilla extract

6 eggs

2/3 cup sugar -- divided

1/3 cup finely ground toasted almonds

1 tablespoon Hershey's® cocoa powder

1 1/2 cups heavy cream -- chilled

1/3 cup sugar

3 tablespoons Hershey's® cocoa powder

3/4 teaspoon vanilla extract

 

Heat oven to 350 F. Line bottom of 15-1/2x10-1/2x1-inch jelly-roll pan with

parchment paper or line with foil (extending slightly over sides); grease foil.

 

Stir together 1/3 cup cocoa and water in small bowl until mixture is smooth.

Stir in butter and vanilla; cool.

 

Combine egg yolks and 1/2 cup sugar in large bowl; beat on medium speed of mixer

until light and fluffy, about 5 minutes. Add chocolate mixture and almonds,

beating until well blended.

 

Beat egg whites in another large bowl until foamy. Gradually add remaining

sugar, beating until stiff peaks form. Fold 1/4 of egg white mixture into

chocolate mixture. Add remaining 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 completely

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 cake 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: Combine 1-1/2 cups cold whipping cream, 1/3 cup sugar, 3

tablespoons HERSHEY'S Cocoa and 3/4 teaspoon vanilla extract in large cold bowl;

beat with cold beaters until stiff. About 3 cups whipped cream.

 

 

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Per Serving (excluding unknown items): 249 Calories; 18g Fat (60.2% calories

from fat); 5g Protein; 21g Carbohydrate; 2g Dietary Fiber; 139mg Cholesterol;

60mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat;

1 Other Carbohydrates.

 

NOTES : This unleavened, flourless chocolate torte made with almond paste is

layered with cocoa whipped cream for an elegant holiday dessert.

 

From www.allrecipes.com

Nutr. Assoc. : 395 0 0 0 0 0 20094 395 0 0 395 0