Chocolate-Apricot Passover Torte

Ingredients

 * 1 1/3 	cup  	butter
 * 1 1/2 	cup 	Sugar, plus...
 * 1/3 	cup 	Sugar, (divided use)
 * 2/3 	cup 	HERSHEY'S cocoa
 * 5 		eggs, separated
 * 2 	tbsp 	water
 * 1 	tsp 	vanilla extract
 * 1 	cup 	Ground blanched almonds
 * 3 	tbsp 	Matzo cake meal
 * 1/2 	cup 	apricot preserves

chocolate cream FROSTING

 * 1/2 	cup 	Sugar
 * 1/4 	cup 	HERSHEY'S cocoa.
 * 1 	cup 	whipping cream
 * 1/2 	tsp 	vanilla extract.
 * Whole almonds (optional)

Directions

 * 1) Heat oven to 350°F.
 * 2) Line bottoms of two 9-inch round baking pans with parchment or wax paper.
 * 3) In medium saucepan over low heat, melt butter.
 * 4) Add 1-½ cups Sugar and cocoa; stir until well blended.
 * 5) Remove from heat; cool to room temperature.
 * 6) In large bowl, beat egg yolks until slightly thickened.
 * 7) Gradually add cocoa mixture, beating until blended.
 * 8) Stir in water and vanilla.
 * 9) Stir together ground almonds and cake meal; stir about half of mixture into chocolate batter.
 * 10) In small bowl, beat egg whites until foamy; gradually add remaining 1/3 cup Sugar, beating until stiff peaks form.
 * 11) Fold remaining almond mixture into beaten whites.
 * 12) Gradually add egg white mixture to chocolate batter, folding gently until well blended.
 * 13) Pour batter into prepared pans.
 * 14) Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
 * 15) Cool 10 minutes (cake will settle slightly).
 * 16) Remove from pans to wire racks; peel off paper.
 * 17) Cool completely.<BR>
 * 18) Place 1 layer on serving plate.<BR>
 * 19) Heat apricot preserves; strain.<BR>
 * 20) Discard fruit.<BR>
 * 21) Spread melted preserves over top of layer.<BR>
 * 22) Top with remaining layer.<BR>
 * 23) Prepare chocolate cream frosting; spread over top and sides of torte.<BR>
 * 24) Refrigerate until serving time.<BR>
 * 25) Garnish with whole almonds, if desired.<BR>
 * 26) Cover; refrigerate leftover torte.<BR>

Chocolate cream FROSTING

 * 1) Chocolate cream frosting in medium bowl, stir together ½ cup Sugar and ¼ cup hershey"s cocoa.<BR>
 * 2) Add 1 cup (½ pt).<BR>
 * 3) Whipping cream and ½ teaspoon vanilla extract.<BR>
 * 4) Beat until stiff.<BR>
 * 5) About 2 cups frosting.