---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Cream Passover Torte
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
     1/3 c  Plus 1 tb hershey’s cocoa; d
            -ivided
     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:
            =(recipe follows)
  
   Recipe by: www.hersheys.com
       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 HERSHEYs 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.JMHershey’s is a registered trademark of Hershey
   Foods Corporation. Recipe may be reprinted courtesy of the
   Hershey Kitchens.
  
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