Chocolate Cream Passover Torte

Chocolate Cream Passover Torte

  • PRINT

SKILL LEVEL : expert

Ingredients

  Amount Per Serving % DV *
Calories150
Calories from Fat100
Total Fat11 g17% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol100 mg33% DV
Sodium40 mg2% DV
Total Carbohydrates11 g4% DV
Dietary Fiber1.0 g4% DV
Sugars8 g
Protein3 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron6% DV
  Amount Per Serving % DV *
Calories150
Calories from Fat100
Total Fat11 g17% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol100 mg33% DV
Sodium40 mg2% DV
Total Carbohydrates11 g4% DV
Dietary Fiber1.0 g4% DV
Sugars8 g
Protein3 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron6% DV
  • 2 tablespoons butter or margarine , softened
  • 1/4 cup water boiling
  • 2/3 cup sugar , divided
  • 1 teaspoon vanilla extract
  • COCOA WHIPPED CREAM (recipe follows)
  • 6 eggs , separated
  • 1/3 cup toasted almonds finely ground *
  • 1/3 cup HERSHEY'S Cocoa plus 1 tablespoon , divided

Directions

  • 1. 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.
  • 2. Stir together 1/3 cup cocoa and water in small bowl until mixture is smooth. Stir in butter and vanilla; cool.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6. 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 CREAM.
  • 7. 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 18 servings.
  • 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.
  • * 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 completely. To grind, use food processor.
Ingredients sitting on a table

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