Chocolate cream passover torte

1/3 c  Plus 1 tb hershey's cocoa; d
           -ivided
    1/4 c  Boiling water
      2 tb butter or margarine;
           -softened
      1 ts vanilla extract
      6    Eggs; separated
    2/3 c  Sugar; divided
    1/3 c  blanched toasted almonds
           =finely ground
           Cocoa whipped cream:
           =(recipe follows)
 
  Recipe by: www.hersheys.com
      Heat oven to 350 F. Line bottom of 15-1/2 x 10-1/2 x
  1-inch jelly-roll pan with parchment paper or line with
  foil (extending slightly over sides; grease foil). In small
  bowl, stir together 1/3 cup cocoa and water until mixture
  is smooth. Stir in butter and vanilla; cool.
       In large bowl, combine egg yolks and 1/2 cup sugar;
  beat on medium speed of electric mixer until light and
  fluffy, about 5 minutes. Add chocolate mixture and almonds,
  beating until well blended.In another large bowl, beat egg
  whites until foamy. Gradually add remaining sugar, beating
  until stiff peaks form. Fold 1/4 egg white mixture into
  chocolate mixture. Add remaining egg whites, folding well.
  Pour batter into prepared pan. 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 in pan on wire rack. 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 layer on
  plate; spread with COCOA WHIPPED CREAM. 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. About 12 servings.
  COCOA WHIPPED CREAM:
  In large cold bowl, combine 1-1/2 cups cold whipping cream,
  1/3 cup sugar, 3 tablespoons HERSHEYs Cocoa and 3/4
  tablespoon vanilla extract; beat with cold beaters until
  stiff. About 3 cups whipped cream.
  * To toast almonds: Heat oven to 350 F. Spread 1/3 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.
 
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