Recipe Chocolate Cream Passover Torte (Holiday)

Required 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

Preparing/Cooking:

• 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.
• Stir together 1/3 cup cocoa and water in small bowl until mixture is smooth.
• Stir in butter and vanilla; cool.
• 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.
• 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.
• 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.
• 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 CREAMRepeat 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.
• 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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