Instructions: This is the richest chocolate fudge dessert weve ever tasted. It is a passover recipe and you will need to locate matzo CAKE meal, but its worth it!

TO PREPARE TORTE: Preheat oven to 350 degrees. Line bottoms of two 9-inch round baking pans [or one 9x13 casserole] with parchment paper; set aside.

In a medium saucepan over low heat, melt butter. Add 1-1/2 cups sugar and cocoa; stir until well-blended. Remove from heat; cool to room temperature.

In a large bowl, beat the egg yolks until slightly thickened. Gradually add butter-cocoa mixture, beating until well-blended. Stir in the water and vanilla.

In a small bowl, stir together ground almonds and matzo cake meal; stir about half into chocolate batter.

In a small bowl, beat the egg whites until foamy; gradually add remaining 1/3 cup sugar, beating until stiff peaks form. Fold remaining almond mixture into beaten whites. Gradaully add egg white mixture to chocolate batter, folding gently until well-blended.

Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; cake will settle slightly. Transfer cake from pans to wire racks; cool completely. [If using 9x13 pan, cut cake into two equal squares when cool.]

Place one cake layer on serving plate. heat preserves, strain. Spread melted preserves over top of layer. Top with remaining layer.

CHOCOLATE CREAM FROSTING: In a medium bowl, stir together sugar and unsweetened cocoa. Add whipping cream and vanilla; beat until stiff.

Spread over top and sides of torte.

Garnish if desired. Refrigerate until serving time. Cover and refrigerate any leftover torte.

/DESSERTS

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.