Chocolate Cream Passover Torte
Heat oven to 350℉ (180℃).
Line bottom of 15½x10½x1-inch jelly-roll pan with parchment paper.
In small bowl, stir together ⅓ cup cocoa and water until mixture is smooth.
Stir in butter and vanilla; cool.
In large bowl, combine egg yolks and ½ cup sugar; beat on medium speed of electric mixer until light and fluffy, about 5 minutes.
Add chocolate mixture and almonds, beating until well blended.
In another large bowl, beat egg whites until foamy.
Gradually add remaining sugar, beating until stiff peaks form.
Fold ¼ egg white mixture into chocolate mixture.
Add remaining egg whites, folding well.
Pour batter into prepared pan.
Bake 18 to 20 minutes or until cake springs back when touched lightly in center.
Dust cake with 1 tablespoon cocoa; cover with clean dry towel.
Cool in pan on wire rack. Cut cake into 4 equal pieces.