---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate-Apricot Passover Torte
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
   1 1/3 c  Butter
   1 1/2 c  Plus 1/3 cup sugar; divided
     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:
            =(recipe follows)
            Almonds/whole (optional)
  
   Recipe by: www.hersheys.com
   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.JMHershey’s is a registered trademark of Hershey
   Foods Corporation. Recipe may be reprinted courtesy of the
   Hershey Kitchens.
  
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