The Hotel Hershey®

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Hotel Hershey's Supreme Chocolate Almond Tort 

3/4 cup toasted almonds, finely ground
3 eggs
1-1/4 cups sugar
2 sticks butter, melted
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup Hershey's European Style Cocoa
1/3 cup all-purpose flour
1/4 cup sliced almonds for topping

Supreme Cocoa Glaze:
2 tablespoons butter
2 tablespoons Hershey's European Style Cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract 

Preheat oven to 350 degrees. Spread almonds over a cookie sheet and bake 5 to 7 minutes or until light golden brown. Set aside. Line 9-inch round springform pan with foil; spray lightly with non-stick spray. In large mixer bowl, beat eggs, sugar, butter, vanilla, and salt until well blended; beat on high speed of electric mixer 3 minutes until smooth and thick, scraping bowl often. Add cocoa and flour; blend well. Stir in almonds. Spread batter into prepared pan. Bake 30 to 40 minutes or until wooden toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Carefully peel off foil. Cool completely on wire rack. Place on serving plate. Makes 1 9-inch round cake, serving 10 to 12 people. 

To prepare glaze:
In small saucepan over low heat, melt butter; add cocoa and water, stirring constantly until mixture thickens. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with spoon until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency is reached. Spread glaze over top and sides of torte; garnish with sliced almonds. Makes about 3/4 cup glaze.

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