 Chocolate Passover Torte
Makes about 12 servings
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Ingredients
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1
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cup sliced or slivered almonds, toasted*
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1
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cup plus 1 tablespoon sugar, divided
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3/4
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cup (1-1/2 sticks) butter
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1/2
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cup HERSHEY'®S Cocoa
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5
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eggs, separated
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1/8
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teaspoon salt
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Warm Chocolate Sauce (recipe follows)
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*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.
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1. Heat oven to 375°F. Grease bottom of 9-inch springform pan; line bottom with foil.
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2. Place toasted almonds in bowl of food processor with 1 tablespoon sugar; process until finely ground.
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3. Melt butter in small saucepan; cool slightly. Stir in cocoa; cool.
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4. Beat egg yolks with 3/4 cup sugar in large bowl until pale yellow. Add chocolate mixture and salt; mix well. Stir in almonds.
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5. Beat egg whites until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Add about one-fourth beaten egg whites to chocolate mixture; stir until well blended. Gradually fold remaining egg whites into chocolate. Pour into prepared pan.
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6. Bake 40 to 45 minutes or until set. Cool 10 minutes in pan on wire rack. Unmold and carefully peel off foil. Cool completely. Serve with Warm Chocolate Sauce.
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Warm Chocolate Sauce
Makes about 1-1/3 cups sauce
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Ingredients
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1/3
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cup packed light brown sugar
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2
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tablespoons HERSHEY'®S Cocoa
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1
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teaspoon potato starch
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3/4
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cup evaporated milk
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1/4
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cup (1/2 stick) butter
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1. Stir together sugar, cocoa and potato starch in small saucepan. Gradually stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture thickens. Add butter; stir until melted. Cool slightly.
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© The Hershey Company
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Printed
from fbnr.com
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