Chocolate-Apricot Passover Torte

Ingredients

 * 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

 * ½ cup sugar
 * ¼ cup Hershey's cocoa
 * 1 cup whipping cream
 * ½ 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 ⅓ 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.
 * 18) Place 1 layer on serving plate.
 * 19) Heat apricot preserves; strain.
 * 20) Discard fruit.
 * 21) Spread melted preserves over top of layer.
 * 22) Top with remaining layer.
 * 23) Prepare chocolate cream frosting; spread over top and sides of torte.
 * 24) Refrigerate until serving time.
 * 25) Garnish with whole almonds, if desired.
 * 26) Cover; refrigerate leftover torte.

Chocolate cream frosting

 * 1) chocolate cream frosting in medium bowl, stir together ½ cup sugar and ¼ cup Hershey's cocoa.
 * 2) Add 1 cup (½ pt).
 * 3) whipping cream and ½ teaspoon vanilla extract.
 * 4) Beat until stiff.
 * 5) About 2 cups frosting.