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
A Recipe for
Chocolate Cream Passover Torte
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
Never eat more than you can lift. |
| Miss Piggy |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
This Recipe for Chocolate Cream Passover Torte is one of thousands in the Recipes-to-go Dessert Cookbook.
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
If you enjoy this Chocolate Cream Passover Torte Recipe - you should enjoy the recipe collections you can find on the websites below:
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
My favorite animal is steak. |
| Fran Lebowitz |
This is a recipe for Chocolate Cream Passover Torte from the recipe cookbook of Recipes-to-go (Dessert)
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
| Craig Clairborne |
Hungry men think the cook lazy. |
| Anonymous |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
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.
Serves: 12
Chocolate Cream Passover Torte Recipe brought to you by Recipes To-Go