Chocolate Almond Torte

Ingredients

 * 4 	 	eggs, separated
 * 3/4 	cup 	Sugar, divided
 * 3/4 	cup 	Ground blanched almonds
 * 1/3 	cup 	all-purpose flour
 * 1/3 	cup 	HERSHEY'S cocoa
 * 1/2 	tsp 	baking soda
 * 1/4 	tsp 	salt
 * 1/4 	cup 	water
 * 1 	tsp 	vanilla extract
 * 1/4 	tsp 	almond extract
 * cherry FILLING (recipe follows)
 * chocolate GLAZE (recipe follows)
 * sliced almonds, maraschino cherries or Candied cherries, halved

Directions

 * 1) Heat oven to 375°F. 
 * 2) Grease bottoms of three 8-inch round baking pans. 
 * 3) Line bottoms with wax paper; grease paper.
 * 4) Beat egg yolks on medium speed of mixer 3 minutes in medium bowl. 
 * 5) Gradually add 1/2 cup Sugar; continue beating 2 minutes.
 * 6) Stir together almonds, flour, cocoa, baking soda and salt; add alternately with water to egg yolk mixture, beating on low speed just until blended.
 * 7) Stir in vanilla and almond extract.
 * 8) Beat egg whites in large bowl until foamy; gradually add remaining 1/4 cup Sugar, beating until stiff peaks form.
 * 9) Fold small amount beaten egg whites into chocolate mixture; gently fold chocolate mixture into into remaining whites just until blended. 
 * 10) Spread batter evenly into prepared pans.
 * 11) Bake 16 to 18 minutes or until top springs back when touched lightly in center. 
 * 12) Cool 10 minutes; remove from pans to wire racks. 
 * 13) Cool completely.
 * 14) Prepare Cherry FILLING. 
 * 15) Place one cake layer on serving plate; spread half of filling over top. 
 * 16) Repeat, ending with plain layer on top. 
 * 17) Prepare chocolate GLAZE; spread on top of cake, allowing glaze to run down sides. <BR>
 * 18) Garnish with almonds and cherry halves. <BR>
 * 19) Refrigerate until glaze is set. <BR>
 * 20) Cover; refrigerate leftover torte.
 * 21) 10 to 12 servings.

Cherry FILLING

 * 1 cup (1/2 pint) cold whipping cream,
 * 1/4 cup powdered sugar,
 * 1-1/2 teaspoons kirsch (cherry brandy) or 1/4 teaspoon almond extract,
 * 1/3 cup chopped red Candied cherries
 * 1) Beat whipping cream, powdered sugar and brandy until stiff; fold in cherries.
 * 2) About 2 cups filling.

Chocolate GLAZE

 * 1 tablespoon butter or margarine,
 * 2 tablespoons HERSHEY'S cocoa,
 * 2 tablespoons water,
 * 1 cup powdered sugar,
 * 1/4 teaspoon vanilla extract
 * 1) Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly until slightly thickened.
 * 2) Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth and of spreading consistency.
 * 3) Add additional water, 1/2 teaspoon at a time, if needed.
 * 4) About 3/4 cup glaze.