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| HERSHEY'S FUDGY CHOCOLATE TORTE | |
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3/4 c. butter 1 c. sugar, divided 2 tbsp. flour 2 tbsp. water 6 tbsp. Hershey's cocoa 2/3 c. ground blanched almonds 3 eggs, separated Melt butter in medium saucepan on low heat. Stir in 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 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 or until tester comes out clean. Cool 10 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. CHOCOLATE GLAZE: Melt 2 tablespoons butter in small saucepan over low heat. Add 2 tablespoons Hershey's cocoa and 2 tablespoons water. Stir constantly until mixture thickens. Do not boil. Remove from heat; add 1/2 teaspoon vanilla. Gradually add 1 cup power sugar. Beat with whisk until smooth. | |
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recipe reviews #123213
Patty (California) says:
I, too, have been making this for over 25 years for my husband's birthday cake. Very rich, one small piece is enough BUT it seems everyone lunges for more slices until it is all gone. It's really quite good. Took me awhile to find this recipe after misplacing it. Thank you cooks.com.
#178235
Alison D. W. (Connecticut) says:
I've been making this torte for about 30 years. The first time I made it dropped it while taking it out of the oven. My brother-in-law and I sat on the floor and ate it. It's that good!
#179242
Barbara C. Palmento (North Carolina) replies:
Awwww, LOL LOL
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When doing the glaze, move quickly and make sure your cake is ready on the plate it will be served and don't move it afterward, or the glaze will "wrinkle". I place pieces of waxed paper under the cake to catch drips and remove them when done with glazing.
The surface of the cake is perfect for a powdered sugar dusting... allover or with a shaped template that is removed... but do it right before serving (or not too far ahead) or the powdered sugar could get "wet" looking.
This is very rich and just a small slice is sufficient for each person. Very elegant.