Chocolate Raspberry Torte

Ingredients

 * 1 1/3 	cups  	all-purpose flour
 * 1 	cup 	Sugar, divided
 * 1 1/2 	tsp 	baking powder
 * 1/2 	tsp 	salt
 * 2 		eggs, separated
 * 1 	cup 	(1/2 pt) cold whipping cream
 * 1/2 	tsp 	almond extract
 * chocolate FILLING & FROSTING (recipe follows)
 * 1/2 	cup 	sliced almonds
 * 1/4 	cup 	Seedless red raspberry preserves
 * Sweetened whipped cream (optional)

Directions

 * 1) Heat oven to 350°F. 
 * 2) Grease and flour two 8 or 9-inch round baking pans.
 * 3) Stir together flour, 1/2 cup Sugar, baking powder and salt; set aside. 
 * 4) Beat egg whites in large bowl until foamy; gradually add 1/4 cup Sugar, beating until stiff peaks form. 
 * 5) Beat 1 cup whipping cream in small bowl until stiff; fold into beaten egg whites.
 * 6) Combine egg yolks, remaining 1/4 cup Sugar and almond extract in clean small bowl; beat on medium speed of mixer 3 minutes until thick and lemon-colored.
 * 7) Gently fold into whipped cream mixture. 
 * 8) Gradually fold flour mixture into whipped cream mixture just until ingredients are blended (mixture will be thick). 
 * 9) Divide batter evenly between prepared pans; smooth surface.
 * 10) Bake 25 to 30 minutes or until cake springs back when touched lightly in center. 
 * 11) Cool 5 minutes; remove from pans to wire racks.
 * 12) Cool completely.
 * 13) Prepare chocolate FILLING & FROSTING. 
 * 14) Split each cake layer in half horizontally. 
 * 15) Place one layer on serving plate; spread with 2/3 cup chocolate FILLING.
 * 16) Sprinkle with 1 tablespoon almonds; repeat with two more layers.
 * 17) Top with last layer; spread with raspberry preserves. 
 * 18) Frost sides of cake with remaining filling. <BR>
 * 19) Garnish top edge with whipped cream, if desired. <BR>
 * 20) Sprinkle edge and center with remaining almonds; refrigerate until ready to serve.
 * 21) Cover; refrigerate leftover torte.

chocolate FILLING & FROSTING

 * 1) Stir together 2/3 cup Sugar and 1/3 cup HERSHEY'S cocoa in medium bowl.<BR>
 * 2) Add 1-1/2 cups cold whipping cream and 1-1/2 teaspoons vanilla extract; beat until stiff.<BR>
 * 3) About 3 cups filling and frosting.<BR>