Chocolate Cream Passover Torte Recipe

Ingredients
<br>- 1/3 cup HERSHEY®'S Cocoa Powder
<br>- 1/4 cup boiling water
<br>- 2 tablespoons butter, softened
<br>- 1 teaspoon vanilla extract
<br>- 6 eggs
<br>- 2/3 cup white sugar, divided
<br>- 1/3 cup finely ground toasted almonds
<br>- 1 tablespoon HERSHEY®'S Cocoa Powder
<br>- 1 1/2 cups heavy cream, chilled
<br>- 1/3 cup white sugar
<br>- 3 tablespoons HERSHEY®'S Cocoa Powder
<br>- 3/4 teaspoon vanilla extract
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: Stir together 1/3 cup cocoa and water in small bowl until mixture is smooth.  Stir in butter and vanilla; cool.
<br>step 3: 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.
<br>step 4: 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.
<br>step 5: 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.
<br>step 6: 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
<br>step 7: 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.
<br>step 8: 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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Ingredients
- 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 white 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 white sugar
- 3 tablespoons HERSHEY®'S Cocoa Powder
- 3/4 teaspoon vanilla extract

Directions
step 1: 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.
step 2: Stir together 1/3 cup cocoa and water in small bowl until mixture is smooth. Stir in butter and vanilla; cool.
step 3: 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.
step 4: 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.
step 5: 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.
step 6: 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
step 7: 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.
step 8: 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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