Ingredients
- 9 round baking pans with parchment
- 5 eggs
- 3 matzo cake meal
- 1 layer on (serving plate)
- 1/2 mixture chocolate batter (into)
- 475 gr sugar
- 300 gr butter
- 240 ml whipping cream
- 130 gr apricot preserves
- 120 gr blanched almonds (ground)
- 100 gr sugar
- 80 gr hersheys cocoa
- 65 gr sugar
- 30 ml water
- 4 gr vanilla extract
- 2 gr vanilla extrac
and sides of torte. Refrigerate until serving time. Garnish with whole almonds, if desired. Cover; refrigerate leftover torte. dozen servings. CHOCOLATE CREAM FROSTING In medium bowl, stir together half cup sugar and quarter cup HERSHEY'S Cocoa. Add 1 cup ( half pt.) whipping cream and half teaspoon vanilla extract. Beat until stiff. About 2 cups frosting. Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
