The best delicious Chocolate Cream Passover Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Cream Passover Torte recipe today!
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What Makes This Chocolate Cream Passover Torte Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Cream Passover Torte.
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1/3 c HERSHEY’S Cocoa, plus
1 tb HERSHEY’S Cocoa, divided
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 Finely ground blanched
Toasted almonds
COCOA WHIPPED CREAM
1 1/2 c Cold whipping cream
1/3 c Sugar
3 tb HERSHEY Cocoa
3/4 tb Vanilla extract
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 C cocoa and water until
mixture is smooth. Stir in butter and vanilla; cool. In large bowl, combine
egg yolks and 1/2 C 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 tb
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 C s 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 cold whipping cream, sugar,
HERSHEY Cocoa and vanilla extract; beat with cold beaters until stiff.
About 3 Cups whipped cream.
* To toast almonds: Heat oven to 350 F. Spread 1/3 C 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.
NUTRITIONAL INFORMATION PER SERVING = 1/12 RECIPE 240 Calories (140
Calories from Fat); 16 gm Total Fat (9 g Saturated Fat) 140 mg Cholesterol;
40 mg Sodium; 40 mg Calcium (4% Daily Value) 20 gm Total Carbohydrate; 5 gm
Protein
Meal
Yields
12 Servings
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