Chocolate Cream Passover Torte

Ingredients

5 gr hersheys cocoa
60 ml boiling water
28 gr butter
4 gr vanilla extract
6 eggs
130 gr sugar
40 gr blanched almonds
1 jelly roll with parchment paper
80 gr cocoa
170 gr sugar
1/4 egg mixture chocolate mixture
5 gr cocoa
4 equal
1/2 frost sides
120 ml whipping cream
16 gr hersheys cocoa

Instructions

tablespoon vanilla extract; beat with cold beaters until stiff. About 3 cups whipped cream. * To toast almonds: Heat oven to 180ºC . Spread one third 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. ----