I used to make this torte all the time back in the day ~ in fact, I made it so much I didn’t even need the recipe. Somehow, I got out of the habit of making it. It’s really chocolatey and I like it because it doesn’t hang around for days begging me to eat it. Now, it will settle when it comes out of the oven (you can see it in the picture below) and that is how it is supposed to be. I just pour the glaze in the middle and spread to the edges so that most of the glaze pools in the sunken part. This torte is also fragile so be very careful when moving from pan to rack to serving plate.
Hershey’s Fudgy Chocolate Torte
3/4 cup butter
6 tablespoons cocoa
1 cup sugar
2/3 cup almonds, ground
2 tablespoons flour
3 eggs, separated
2 tablespoons water
chocolate glaze (recipe follows)
Melt butter in saucepan over medium heat. Stir in cocoa and 3/4 cup sugar, blend until smooth. Remove from heat, cool 5 minutes. Blend in almonds and flour. Beat in egg yolks, one at a time. Stir in water. In medium bowl, beat egg whites until foamy. Gradually add remaining sugar, beating until soft peaks form. Gently fold chocolate mixture into egg whites, blending thoroughly. Pour into greased and floured 9 inch layer pan. Bake at 350º for 30 minutes. Cool 10 minutes. Cake will settle a little. Remove from pan onto wire rack. Cool completely. Invert cake onto serving plate. Spread top and sides with chocolate glaze. Garnish as desired. Serves 8-10.
Chocolate glaze: Melt 2 tbsp. butter in small saucepan over low heat. Add 2 tbsp cocoa and 2 tbsp water, stir constantly until mixture thickens. Do not boil. Remove from heat, add 1/2 tsp. vanilla. Gradually add 1 cup confectioners sugar, beating with whisk until smooth.