Chocolate cream passover torte
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Chocolate cream passover torte
  Chocolate    Passover    Easter    Creams    Tortes  
Last updated 6/12/2012 1:15:26 AM. Recipe ID 44806. Report a problem with this recipe.
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      Title: Chocolate cream passover torte
 Categories: Desserts, Holidays, April96, Internet, Easter
      Yield: 12 Servings
 
    1/3 c  HERSHEY'S Cocoa, plus
      1 tb HERSHEY'S Cocoa, divided
    1/4 c  Boiling water
      2 tb Butter or margarine,
           -softened
      1 ts Vanilla extract
      6    Eggs, separated
    2/3 c  Sugar, divided
    1/3 c  Finely ground blanched
           Toasted almonds

MMMMM--------------------COCOA WHIPPED CREAM-------------------------
  1 1/2 c  Cold whipping cream
    1/3 c  Sugar
      3 tb HERSHEY Cocoa
    3/4 tb Vanilla extract
 
  Heat oven to 350 F. Line bottom of 15-1/2 x 10-1/2 x 1-inch
  jelly-roll pan with parchment paper or line with foil (extending
  slightly over sides; grease foil). In small bowl, stir together 1/3 C
  cocoa and water until mixture is smooth. Stir in butter and vanilla;
  cool. In large bowl, combine egg yolks and 1/2 C  sugar; beat on
  medium speed of electric mixer until light and fluffy, about 5
  minutes. Add chocolate mixture and almonds, beating until well
  blended.In another large bowl, beat egg whites until foamy. Gradually
  add remaining sugar, beating until stiff peaks form. Fold 1/4 egg
  white mixture into chocolate mixture. Add remaining egg whites,
  folding well. Pour batter into prepared pan. Bake 18 to 20 minutes or
  until cake springs back when touched lightly in center. Dust cake
  with 1 tb cocoa; cover with clean dry towel. Cool in pan on wire
  rack. Cut cake into 4 equal pieces. Remove paper or foil before
  placing on serving plate. Prepare COCOA WHIPPED CREAM; reserve 1-1/4
  to 1-1/2 C s to frost sides and ends of cake. Place one layer on
  plate; spread with COCOA WHIPPED CREAM. Repeat layering, ending with
  whipped cream. Spread reserved whipped cream on all sides of
  assembled cake. Garnish as desired. Refrigerate until serving time.
  Cover; refrigerate leftover dessert. About 12 servings.
  
  COCOA WHIPPED CREAM In large cold bowl, combine cold whipping cream,
  sugar, HERSHEY Cocoa and vanilla extract; beat with cold beaters
  until stiff. About 3 Cups whipped cream.
  
  * To toast almonds: Heat oven to 350 F. Spread 1/3 C  blanched
  slivered almonds in thin layer in shallow baking pan. Bake 8 to 10
  minutes, stirring occasionally, until light golden brown. Cool. To
  grind, process in food processor.
  
  NUTRITIONAL INFORMATION PER SERVING = 1/12 RECIPE 240 Calories (140
  Calories from Fat); 16 gm Total Fat (9 g Saturated Fat) 140 mg
  Cholesterol; 40 mg Sodium; 40 mg Calcium (4% Daily Value) 20 gm Total
  Carbohydrate; 5 gm Protein
  
  Meal Mastered and posted by Roberta Thompson The Outlaw BBS
  502-358-3087 Hershey's is a registered trademark of Hershey Foods
  Corporation. Recipe may be reprinted courtesy of the Hershey
  Kitchens. 




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Recipe ID 44806 (Apr 03, 2005)

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