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!
Hello my friends, this Chocolate Cream Passover Torte recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Cream Passover Torte is amazingly delicious, and addictive, everyone will be asking for more Chocolate Cream Passover Torte.
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 Blanched toasted almonds
-(finely ground)
-COCOA WHIPPED CREAM-
1 1/2 c Cold whipping cream
1/3 c Sugar
3 tb HERSHEY’S 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
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 HERSHEY’S 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.
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
Yields
12 Servings
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