---------- Recipe via Meal-Master (tm) v8.04
  
       Title: CHOCOLATE-APRICOT PASSOVER TORTE
  Categories: Cakes, Desserts, Holiday
       Yield: 12 Servings
  
   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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