Make this Valentine's Day the most delicious one yet!
Back to Recipes

Chocolate Almond Torte Recipe

Things You'll Need

  • 4 eggs, separated
  • 3/4 cup sugar, divided
  • 3/4 cup ground blanched almonds
  • 1/3 cup all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • CHERRY FILLING (recipe follows)
  • CHOCOLATE GLAZE (recipe follows)
  • Sliced almonds, maraschino cherries or candied cherries, halved (optional)

How to Make

  • 1. Heat oven to 375°F. Grease bottoms of three 8-inch round baking pans. Line bottoms with wax paper; grease paper.
  • 2. Beat egg yolks on medium speed of mixer 3 minutes in medium bowl. Gradually add 1/2 cup sugar; continue beating 2 minutes. Stir together almonds, flour, cocoa, baking soda and salt; add alternately with water to egg yolk mixture, beating on low speed just until blended. Stir in vanilla and almond extract.
  • 3. Beat egg whites in large bowl until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold small amount beaten egg whites into chocolate mixture; gently fold chocolate mixture into remaining whites just until blended. Spread batter evenly in prepared pans.
  • 4. Bake 16 to 18 minutes or until top springs back when touched lightly in center. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  • 5. Prepare CHERRY FILLING. Place one cake layer on serving plate; spread half of filling over top. Repeat, ending with plain layer on top. Prepare CHOCOLATE GLAZE; spread on top of cake, allowing glaze to run down sides. Garnish with almonds and cherry halves. Refrigerate until glaze is set. Cover; refrigerate leftover torte. 12 servings.
  • 1 cup (1/2 pint) cold whipping cream
  • 1/4 cup powdered sugar
  • 1-1/2 teaspoons kirsch (cherry brandy) or 1/4 teaspoon almond extract
  • 1/3 cup chopped red candied cherries
  • Beat whipping cream, powdered sugar and brandy until stiff; fold in cherries. About 2 cups filling.
  • 1 tablespoon butter or margarine
  • 2 tablespoons HERSHEY'S Cocoa
  • 2 tablespoons water
  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly until slightly thickened. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth and of spreading consistency. Add additional water, 1/2 teaspoon at a time, if needed. About 3/4 cup glaze.