Chocolate Cream Passover Torte

• 13 cup cocoa powder
• 1/4 cup water boiling
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 6 large eggs separated
• 23 cup sugar divided
• 13 cup almonds blanched, toasted

1. Heat oven to 350F (180C).
2. Line bottom of 15 1/2x10 1/2x1-inch jelly-roll pan with parchment paper.
3. In small bowl, stir together 13 cup cocoa and water until mixture is smooth.
4. Stir in butter and vanilla; cool.
5. 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.
6. Add chocolate mixture and almonds, beating until well blended.
7. In another large bowl, beat egg whites until foamy.
8. Gradually add remaining sugar, beating until stiff peaks form.
9. Fold 1/4 egg white mixture into chocolate mixture.
10. Add remaining egg whites, folding well.
11. Pour batter into prepared pan.
12. Bake 18 to 20 minutes or until cake springs back when touched lightly in center.
13. Dust cake with 1 tablespoon cocoa; cover with clean dry towel.
14. Cool in pan on wire rack.
15. Cut cake into 4 equal pieces.

cocoa powder, water boiling, butter, vanilla, eggs, sugar, almonds blanched

Taken from recipeland.com/recipe/v/chocolate-cream-passover-torte-46199 (may not work)