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- 1⅓ cup butter
- 1½ cup sugar, plus...
- ⅓ cup sugar, (divided use)
- ⅔ cup Hershey's cocoa
- 5 eggs, separated
- 2 tbsp water
- 1 tsp vanilla extract
- 1 cup ground blanched almonds
- 3 tbsp matzo cake meal
- ½ cup apricot preserves
Chocolate cream frosting Edit
- ½ cup sugar
- ¼ cup Hershey's cocoa
- 1 cup whipping cream
- ½ tsp vanilla extract
- whole almonds (optional)
- Heat oven to 350 °F.
- Line bottoms of two 9-inch round baking pans with parchment or wax paper.
- In medium saucepan over low heat, melt butter.
- Add 1-½ cups sugar and cocoa; stir until well blended.
- Remove from heat; cool to room temperature.
- 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 ⅓ 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.
- 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.
- Place 1 layer on serving plate.
- Heat apricot preserves; strain.
- Discard fruit.
- Spread melted preserves over top of layer.
- Top with remaining layer.
- 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.