• 1-1/3 cups butter
• 1-1/2 cups plus 1/3 cup sugar, divided
• 2/3 cup HERSHEY'S Cocoa
• 5 eggs, separated
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1 cup ground blanched almonds
• 3 tablespoons matzo cake meal
• 1/2 cup apricot preserves
• CHOCOLATE CREAM FROSTING (recipe below)
• Whole almonds (optional)

1. Heat oven to 350 F. Line bottoms of two 9-inch round baking pans with parchment or wax paper.

2. In medium saucepan over low heat, melt butter. Add 1-1/2 cups sugar and cocoa; stir until well blended. Remove from heat; cool to room temperature.

3. In large bowl, beat egg yolks until slightly thickened. Gradually add cocoa mixture, beating until blended. Stir in water and vanilla. Stir together ground almonds and cake meal; stir about half of mixture into chocolate batter. In small bowl, beat egg whites until foamy; gradually add remaining 1/3 cup sugar, beating until stiff peaks form. Fold remaining almond mixture into beaten whites. Gradually add egg white mixture to chocolate batter, folding gently until well blended. Pour batter into prepared pans.

4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes (cake will settle slightly). Remove from pans to wire racks; peel off paper. Cool completely.

5. Place 1 layer on serving plate. Heat apricot preserves; strain. Discard fruit. Spread melted preserves over top of layer. Top with remaining layer.

6. Prepare CHOCOLATE CREAM FROSTING; spread over top and sides of torte. Refrigerate until serving time. Garnish with whole almonds, if desired. Cover; refrigerate leftover torte. 12 servings.

CHOCOLATE CREAM FROSTING

In medium bowl, stir together 1/2 cup sugar and 1/4 cup HERSHEY'S Cocoa. Add 1 cup (1/2 pt.) whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff. About 2 cups frosting.

Copyright © 1995 Hershey Foods Corporation