Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Butter/margarine
6 tb Hersheys cocoa
1 c Divided sugar
2/3 c Ground blanched almonds
2 tb Flour
3 Separated eggs
2 tb Water
2 tb Butter/margarine
2 tb Hersheys cocoa
2 tb Water
1/2 ts Vanilla
1 c Confectioners sugar
Melt butter in medium saucepan over low heat. Stir in
hersheys cocoa and 3/4 cup sugar, blend until smooth.
Remove from heat; cool 5 minutes. Blend in almonds and
flour. Beat in egg yolks, one at a time. Stir in
water. In medium bowl, beat egg whites until foamy.
Gradually add remaining sugar, beating just until soft
peaks form. Gently fold chocolate mixture into egg
whites, blending thoroughly. Pour into greased and
floured 9 inch layer pan. Bake at 350 degrees for 30
minutes. Cake will settle slightly. Remove from pan
onto wire rack. Cool completely. INvert cake onto
serving plate. Spread top and sides with chocolate
glaze. Garnish as desired.CHOCOLATE GLAZE: Melt 2
tablespoon butter in small saucepan over low heat. Add
2 tablespoon hersheys cocoa and 2 tablespoon water;
stirring constantly until mixture thickens. Do not
boil. Remove from heat; add 1/2 teaspoon vanilla.
Gradually add 1 cup confectioners sugar, beating with
whisk until smooth.
