Ingredients
- 6 eggs
- 4 equal (pieces)
- 1 jelly roll with parchment paper (pan)
- 1/2 frost sides
- 1/4 egg mixture chocolate mixture (white into)
- 170 gr sugar
- 130 gr sugar
- 120 ml whipping cream (cold)
- 80 gr cocoa
- 60 ml boiling water
- 40 gr blanched almonds (toasted)
- 28 gr butter
- 16 gr hersheys cocoa
- 5 gr hersheys cocoa
- 5 gr cocoa
- 4 gr vanilla extract
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. ----
