Chocolate Almond Torte

Looking for a luxurious dessert for a special occasion? Look no further than this chocolate almond torte recipe. Layers of moist chocolate cake and tart cherry filling make this torte the perfect holiday or party dessert. We love how the flavor of the homemade cherry filling perfectly complements the richness of the chocolate cake and chocolate glaze. Finish off your Chocolate Almond Torte with slivers of almonds and whole cherries for an extravagant presentation.
Ingredients
4
eggs
34 cup
sugar divided

34 cup
blanched almonds ground
13 cup
allpurpose flour
13 cup
HERSHEYS Cocoa
12 tsp
baking soda
14 tsp
salt
14 cup
water
1 tsp
vanilla extract
14 tsp
almond extract
Cherry Filling
1 cup
cold whipping cream 12 pt
14 cup
powdered sugar
14 tsp
almond extract or 112 teaspoons kirsch cherry brandy
13 cup
red candied cherries chopped
Chocolate Glaze
1 Tbsp
butter or margarine
2 Tbsps
HERSHEYS Cocoa
2 Tbsps
water
1 cup
powdered sugar
14 tsp
vanilla extract
Directions
Heat oven to 375F. Grease bottoms of three 8inch round baking pans. Line bottoms with wax paper grease paper.
2
Beat egg yolks on medium speed of mixer 3 minutes in medium bowl. Gradually add 12 cup sugar continue beating 2 minutes. Stir together almonds flour cocoa baking soda and salt add alternately with water to egg yolk mixture beating on low speed just until blended. Stir in vanilla and almond extract.
3
Beat egg whites in large bowl until foamy gradually add remaining 14 cup sugar beating until stiff peaks form. Fold small amount beaten egg whites into chocolate mixture gently fold chocolate mixture into remaining whites just until blended. Spread batter evenly in prepared pans.
4
Bake 16 to 18 minutes or until top springs back when touched lightly in center. Cool 10 minutes remove from pans to wire racks. Cool completely.
5
Prepare Cherry Filling. Place one cake layer on serving plate spread half of filling over top. Repeat ending with plain layer on top. Prepare Chocolate Glaze spread on top of cake allowing glaze to run down sides. Garnish with almonds and cherry halves. Refrigerate until glaze is set. Cover refrigerate leftover torte.
Cherry Filling Beat whipping cream powdered sugar and brandy until stiff fold in cherries. About 2 cups filling.
Chocolate Glaze Melt butter in small saucepan over low heat add cocoa and water stirring constantly until slightly thickened. Remove from heat gradually add powdered sugar and vanilla beating with whisk until smooth and of spreading consistency. Add additional water 12 teaspoon at a time if needed. About 34 cup glaze.