Hersheys fudgey chocolate torte

 
                      HERSHEYS FUDGEY CHOCOLATE TORTE
 
 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.
  
 
 
                    - - - - - - - - - - - - - - - - - -