Whole blanched almonds and strips of orange peel (optional garnish)
Cocoa-Orange Sauce (optional)
*To toast almonds: Heat oven to 350°F. Place almonds in single layer in shallow baking pan. Bake 7 to 8 minutes, stirring occasionally, until light brown. Cool completely.
1. Heat oven to 300°F. Place toasted almonds in bowl of food processor; process until ground. Set aside.
2. Beat egg yolks in large bowl until lemon-colored. Gradually add 1 cup sugar, beating until thick. Stir in water and orange peel. Stir together potato starch, cake meal and cocoa; fold into yolk mixture. Fold in ground almonds.
3. Beat egg whites and salt in separate large bowl until foamy. Gradually add remaining 1/4 cup sugar in small amounts, beating until stiff peaks form. Gently fold about 1 cup egg white mixture into yolk mixture; fold all yolk mixture into remaining whites. Pour into ungreased 10-inch tube pan.
4. Bake 30 minutes. Without opening oven door, increase oven temperature to 325°F. Bake 15 minutes or until top springs back when touched lightly. Invert cake on heat-proof funnel or bottle. Cool completely. Carefully run knife along side of pan to loosen cake; remove from pan. Garnish as desired. Serve with Cocoa-Orange Sauce, if desired.
Cocoa-Orange Sauce
Combine 1 cup sugar and 1/2 cup HERSHEY®'S Cocoa in saucepan. Add 2/3 cup water. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil, stirring occasionally, about 5 minutes. Add 1/4 to 3/4 teaspoon freshly grated orange peel; cook 1 minute. Cool to room temperature. Makes about 1 cup sauce
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