Chocolate Cream Passover Torte

About 12 servings.

Ingredients

 * 1/3 	cup  	HERSHEY'S cocoa
 * 1 	tbsp 	HERSHEY'S cocoa, (divided)
 * 1/4 	cup 	Boiling water
 * 2 	tbsp 	butter or margarine softened
 * 1 	tsp 	vanilla extract
 * 6 		eggs, separated
 * 2/3 	cup 	Sugar, divided
 * 1/3 	cup 	Blanched toasted almonds (finely ground)

Cocoa whipped cream

 * 1 1/2 	cup 	Cold whipping cream
 * 1/3 	cup 	Sugar
 * 3 	tbsp 	HERSHEY'S cocoa
 * 3/4 	tbsp 	vanilla extract

Directions

 * 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 1/3 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 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.in another large bowl, beat egg whites until foamy.
 * 7) Gradually add remaining Sugar, beating until stiff peaks form.
 * 8) Fold ¼ egg white mixture into chocolate mixture.
 * 9) Add remaining egg whites, folding well.
 * 10) Pour batter into prepared pan.
 * 11) Bake 18 to 20 minutes or until cake springs back when touched lightly in center.
 * 12) Dust cake with 1 tablespoon cocoa; cover with clean dry towel.
 * 13) Cool in pan on wire rack.
 * 14) Cut cake into 4 equal pieces.
 * 15) Remove paper or foil before placing on serving plate.<BR>
 * 16) Prepare cocoa whipped cream; reserve 1-¼ to 1-½ cups to frost sides and ends of cake.<BR>
 * 17) Place one layer on plate; spread with cocoa whipped cream.<BR>
 * 18) Repeat layering, ending with whipped cream.<BR>
 * 19) Spread reserved whipped cream on all sides of assembled cake.<BR>
 * 20) Garnish as desired.<BR>
 * 21) Refrigerate until serving time.<BR>
 * 22) Cover; refrigerate leftover dessert.<BR>

Cocoa whipped cream

 * 1) cocoa whipped cream in large cold bowl, combine 1-½ cups cold whipping cream, 1/3 cup Sugar, 3 tablespoons hershey"s cocoa and ¾ tablespoon vanilla extract; beat with cold beaters until stiff.<BR>
 * 2) About 3 cups whipped cream.<BR>
 * 3) Spread 1/3 cup blanched slivered almonds in thin layer in shallow baking pan.<BR>
 * 4) Bake 8 to 10 minutes, stirring occasionally, until light golden brown.<BR>
 * 5) Cool.