Chocolate Cream Passover Torte

Recipe Description

About 12 servings.


  • ? cup Hershey's cocoa
  • 1 tbsp Hershey's cocoa, (divided)
  • ¼ cup boiling water
  • 2 tbsp butter or margarine softened
  • 1 tsp vanilla extract
  • 6 eggs, separated
  • ? cup granulated sugar|sugar, divided
  • ? cup blanched toasted almonds (finely ground)
  • ==
  • 1½ cup cold light whipping cream|whipping cream
  • ? cup granulated sugar|sugar
  • 3 tbsp Hershey's cocoa
  • ¾ tbsp vanilla extract


  1. Heat oven to 350 °F.
  2. Line bottom of 15-½ x 10-½ x 1-inch jelly-roll pan with parchment paper or line with foil (extending slightly over sides; grease foil).
  3. In small bowl, stir together ? cup cocoa and water until mixture is smooth.
  4. Stir in butter and vanilla; cool.
  5. In large bowl, combine egg yolks and ½ cup granulated sugar|sugar; beat on medium speed of electric mixer until light and fluffy, about 5 minutes.
  6. Add chocolate mixture and almonds, beating until well blended.
  7. In another large bowl, beat egg whites until foamy.
  8. Gradually add remaining granulated sugar|sugar, beating until stiff peaks form.
  9. Fold ¼ egg white mixture into chocolate mixture.
  10. Add remaining egg whites, folding well.
  11. Pour batter into prepared pan.
  12. Bake 18 to 20 minutes or until cake springs back when touched lightly in center.
  13. Dust cake with 1 tablespoon cocoa; cover with clean dry towel.
  14. Cool in pan on wire rack.
  15. Cut cake into 4 equal pieces.
  16. Remove paper or foil before placing on serving plate.
  17. Prepare cocoa whipped cream; reserve 1-¼ to 1-½ cups to frost sides and ends of cake.
  18. Place one layer on plate; spread with cocoa whipped cream.
  19. Repeat layering, ending with whipped cream.
  20. Spread reserved whipped cream on all sides of assembled cake.
  21. Garnish as desired.
  22. Refrigerate until serving time.
  23. Cover; refrigerate leftover dessert.
  24. ==
  25. In large cold bowl, combine 1-½ cups cold light whipping cream|whipping cream, ? cup granulated sugar|sugar, 3 tablespoons Hershey's cocoa and ¾ tablespoon vanilla extract; beat with cold beaters until stiff.
  26. About 3 cups whipped cream.
  27. Spread ? cup blanched slivered almonds in thin layer in shallow baking pan.
  28. Bake 8 to 10 minutes, stirring occasionally, until light golden brown.
  29. Cool.
This article uses material from the "Chocolate Cream Passover Torte" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License