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Chocolate Cream Passover Torte

Chocolate Cream Passover Torte

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    50 m
HersheysKitchens.com

HersheysKitchens.com

This unleavened, flourless chocolate torte made with almonds is layered with cocoa whipped cream for an elegant holiday dessert.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Heat oven to 350 F. Line bottom of 15-1/2x10-1/2x1-inch jelly-roll pan with parchment paper or line with foil (extending slightly over sides); grease foil.
  2. Stir together 1/3 cup cocoa and water in small bowl until mixture is smooth. Stir in butter and vanilla; cool.
  3. Combine egg yolks and 1/2 cup sugar in large bowl; beat on medium speed of mixer until light and fluffy, about 5 minutes. Add chocolate mixture and almonds, beating until well blended.
  4. Beat egg whites in another large bowl until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold 1/4 of egg white mixture into chocolate mixture. Add remaining whites, folding well. Pour batter into prepared pan.
  5. 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 completely in pan on wire rack.
  6. 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 cake layer on plate; spread with COCOA WHIPPED CREAM
  7. 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.
  8. COCOA WHIPPED CREAM: Combine 1-1/2 cups cold whipping cream, 1/3 cup sugar, 3 tablespoons HERSHEY'S Cocoa and 3/4 teaspoon vanilla extract in large cold bowl; beat with cold beaters until stiff. About 3 cups whipped cream.
  9. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JerseyJoJo
15

JerseyJoJo

6/21/2003

Awesome Passover recipe - got rave reviews from my guests! This is delicious and looks beautiful. I shaved some bittersweet chocolate for the top and it looked like it came from a bakery. I'll definitely make this again.

KATHYJEN
10

KATHYJEN

7/15/2003

Very light dessert, even with all the chocolate! Recommend it for any occasion. The only tough part is beating the eggs thoroughly.

RLK1177
9

RLK1177

8/22/2003

This is the best passover cake I have ever made. It was fairly easy and looked beautiful. I garnished the cake with a few raspberries on top and kiwi and raspberries on the corner of the plate. Everyone was impressed and couldn't believe how light and delicious it tasted. I would definitely make this again. Make sure you grease the wax paper thoroughly, so the cake doesn't break apart.

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