Sliced almonds, maraschino cherries or candied cherries, halved
1. Heat oven to 375°F. Grease bottoms of three 8-inch round baking pans. Line bottoms with wax paper; grease paper.
Beat egg yolks on medium speed of mixer 3 minutes in medium bowl.
Gradually add 1/2 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 1/4 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.
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. 10 to 12 servings.
1 cup (1/2 pint) cold whipping cream 1/4 cup powdered sugar 1-1/2 teaspoons kirsch (cherry brandy) or 1/4 teaspoon almond extract 1/3 cup chopped red candied cherries
Beat whipping cream, powdered sugar and brandy until stiff; fold in cherries. About 2 cups filling.
1 tablespoon butter or margarine 2 tablespoons HERSHEY'S Cocoa 2 tablespoons water 1 cup powdered sugar 1/4 teaspoon vanilla extract
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, 1/2 teaspoon at a time, if
needed. About 3/4 cup glaze.