Chocolate Cream Passover Torte

Description
About 12 servings.

Ingredients

 * ⅓ 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
 * ⅔ cup sugar, divided
 * ⅓ cup blanched toasted almonds (finely ground)

Cocoa whipped cream

 * 1½ cup cold whipping cream
 * ⅓ cup sugar
 * 3 tbsp Hershey's cocoa
 * ¾ 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 ⅓ 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.
 * 7) In another large bowl, beat egg whites until foamy.
 * 8) Gradually add remaining 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.

Cocoa whipped cream

 * 1) In large cold bowl, combine 1-½ cups cold whipping cream, ⅓ cup sugar, 3 tablespoons Hershey's cocoa and ¾ tablespoon vanilla extract; beat with cold beaters until stiff.
 * 2) About 3 cups whipped cream.
 * 3) Spread ⅓ cup blanched slivered almonds in thin layer in shallow baking pan.
 * 4) Bake 8 to 10 minutes, stirring occasionally, until light golden brown.
 * 5) Cool.