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1 1/3 c butter
1 1/2 c Sugar; plus...
1/3 c Sugar; (divided use)
2/3 c HERSHEY'S Cocoa
5 Eggs; separated
2 tb Water
1 ts vanilla extract
1 c Ground blanched almonds
3 tb Matzo cake meal
1/2 c Apricot preserves
chocolate CREAM FrostiNG
1/2 c Sugar
1/4 c HERSHEY'S Cocoa.
1 c Whipping cream
1/2 ts vanilla extract.
Whole almonds (optional)
1. Heat oven to 350 F. Line bottoms of two 9-inch
round baking pans with parchment or wax paper.
2. In medium saucepan over low heat, melt butter. Add
1-1/2 cups sugar and cocoa; stir until well blended.
Remove from heat; cool to room temperature.
3. 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 1/3 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.
4. 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.
5. Place 1 layer on serving plate. Heat apricot
preserves; strain. Discard fruit. Spread melted
preserves over top of layer. Top with remaining layer.
6. 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. 12 servings.
chocolate CREAM FrostiNG
In medium bowl, stir together 1/2 cup sugar and 1/4
cup HERSHEY'S Cocoa. Add 1 cup (1/2 pt.) whipping
cream and 1/2 teaspoon vanilla extract. Beat until
stiff. About 2 cups frosting.
Copyright 1995 Hershey Foods Corporation. Recipe may
be reprinted courtesy of the Hershey Kitchens.
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