Ingredients
1/3 cup hershey's cocoa, plus...
1 tbsp hershey's cocoa, (divided)
1/4 cup boiling water
2 tbsp butter or margarine - softened
1 tsp vanilla extract
6 eggs, separated
2/3 cup sugar, divided
1/3 cup blanched toasted almonds (finely gr, ound)
COCOA WHIPPED CREAM
1 1/2 cup cold whipping cream
1/3 cup sugar
3 tbsp hershey's cocoa
3/4 tbsp vanilla extract
Directions
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
cup cocoa and water until mixture is smooth. Stir in butter and
vanilla; cool. In large bowl, combine egg yolks and 1/2 cup 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 tablespoon 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 cups 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 1-1/2 cups cold whipping cream, 1/3 cup
sugar, 3 tablespoons HERSHEY'S Cocoa and 3/4 tablespoon vanilla
extract; beat with cold beaters until stiff. About 3 cups whipped
cream.
* To toast almonds: Heat oven to 350 F. Spread 1/3 cup 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
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens. Meal-Master format courtesy of
Karen Mintzias.
Servings: 12 servings
Chocolate Cream Passover Torte Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
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As we move into Roman times around 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the ancient Romans used a wide range of herbs, including many that are still in use today for example basil, mint and parsley. Later, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the East, including spices such as coriander, basil and rosemary. These new spices and herbs created an eruption in recipe manuscripts, the majority of which are now in private libraries. The revolution that is television brought us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Chocolate Cream Passover Torte recipe.
