Chocolate cream passover torte Recipe
Chocolate cream passover torte Recipe
Bread & Baked Goods
Desserts & Sweets
Fruits & Vegetables
Holiday Dishes
Main Dishes
Special Diets
Side Dishes
Snacks & Appetizers
Soups, Stews & Stuff
Condiments & Spices



Chocolate cream passover torte

Home > Desserts & Sweets > Cakes > Chocolate cream passover torte
Most Popular Recipes
Banana tres leches cake- part 1
Buttermilk chocolate-hazelnut cake
Low-fat devil's chocolate fudge cake
Chocaholics revenge
Carrot cake with marmalade cream cheese frost
Zucchini cake
Numbero uno cake
Low-fat cream cheese tube cake

Chocolate cream passover torte Recipe
---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Cream Passover Torte
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
     1/3 c  Plus 1 tb hershey's cocoa; d
     1/4 c  Boiling water
       2 tb Butter or margarine;
       1 ts Vanilla extract
       6    Eggs; separated
     2/3 c  Sugar; divided
     1/3 c  Blanched toasted almonds
            =finely ground
            Cocoa whipped cream:
            =(recipe follows)
   Recipe by:
       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.
   In large cold bowl, combine 1-1/2 cups cold whipping cream,
   1/3 cup sugar, 3 tablespoons HERSHEYs 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.JMHershey's is a registered trademark of Hershey
   Foods Corporation. Recipe may be reprinted courtesy of the
   Hershey Kitchens.

More Free Recipes
Dutch apple pancake
Old-fashioned chocolate pudding cake
Glazed apple cake
Death by chocolate bundt cake
Crazy fudge cake
Basic apple brunch cake
Maple walnut cake
Dad's favorite spice cake
German marble kuchen
Moist chocolate cake
Apple crisp oven pancake
Chocolate romance cake
Green devil cake& chocolate glaze
Heaven and hell (ganache)
Cocoa chiffon cake
German chocolate "pig out"
Pineapple butterscotch cake
Dutch oven morning coffee cake
Vanilla pudding cake
Oreo pound cake



Free recipe: Chocolate cream passover torte (Recipe source online. Easy and quick cooking food, low fat cook/ cookie, healthy vegetarian diet for breakfast, dinner or supper. No secret recipie)
Add / Correct Recipe
Contact Us Page
© 2004 Free Chocolate cream passover torte Recipe, Quick, Easy