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
The History of Recipes
It is possible to read the history of meal recipes way back into the distant past, certainly as far as the Egypt of the Pharoahs, and potentially, even further back. Having said that, generally, these early cookbooks were just basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe found, according to experts are a few clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled some documents describing recipes prepared by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into starters, main course and desserts, a style of dining still practiced today. Aspicius also tells us how the ancient cooks made use of a wide range of aromatic flavors, including some familiar names like thyme, rue and parsley. As our culinary historical trip moves to more modern times we have some recipe books which appeared in the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the indian curry that is popular today, but instead descriptions of the types of food cooked for the nobility of those days. In the 15th century, knights returning from the crusades brought us many foods and herbs from the East, including spices such as coriander, parsley, and basil. The introduction of these new foods and spices led to a torrent in recipe books, many of which are kept safe in academic collections. When we get to the 1900s, recipe books were in great demand, mostly as a result of increased literacy, more spare time and disposable income. |
We hope you enjoy this Chocolate Cream Passover Torte recipe.
