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1. Toast almonds*; grind in food processor fitted with metal blade or in blender. Heat oven to 275°F. Line cookie sheet with foil. Outline two 8-inch circles on foil with wooden pick.
2. Beat egg whites and cream of tartar in large bowl on high speed of electric mixer until soft peaks form. Gradually add granulated sugar, beating continuously until stiff and glossy. Do not underbeat. Stir together cocoa and powdered sugar. Reduce mixer to low speed and gradually beat in cocoa mixture, blending well. Fold in ground almonds. Divide mixture between the two circles; spread evenly within the tracings on foil.
3. Bake 1 hour. Turn oven off. Leave meringues in oven 20 minutes. Remove from oven; finish cooling meringues at room temperature. Carefully remove from foil. To assemble, spread mousse on top of each meringue; stack to form torte. Cover; refrigerate 8 hours or overnight. Garnish with orange sections or peel, if desired. 12 servings.
2/3 cup sugar
1/3 cup HERSHEY'S Cocoa
1/4 cup milk
2 tablespoons butter
1 package (3 oz.) cream cheese, softened
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon freshly grated orange peel
1 cup (1/2 pt.) cold whipping cream
Combine sugar, cocoa, milk and butter in small saucepan. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; cool thoroughly. Beat cream cheese, vanilla and orange peel in small bowl until fluffy. Add chocolate mixture; beat until smooth. Beat whipping cream in small mixer bowl until stiff; fold chocolate mixture into whipped cream.
*To toast almonds: Spread almonds on cookie sheet. Bake at 350°F, stirring occasionally, until lightly browned, 8 to 10 minutes. Cool.
Always read labels of each ingredient to ensure that they are gluten free prior to use.
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