Chocolate Cream Passover Torte

Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.

Combine ⅓ cup cocoa and boiling water in a small bowl, stirring until smooth. Let cool slightly, then stir in softened butter and vanilla extract until well blended.

In a large bowl, whisk egg yolks with ⅓ cup sugar until pale and thick, about 2-3 minutes. Fold the cocoa mixture into the yolk mixture gently until combined.

Fold the finely ground almonds into the cocoa-yolk mixture until evenly distributed.

In a separate clean bowl, beat egg whites until soft peaks form. Gradually add remaining ⅓ cup sugar while beating until stiff, glossy peaks form, about 3-4 minutes.

Gently fold the egg white mixture into the cocoa-almond mixture in two additions, being careful not to deflate the whites.

Pour the batter into the prepared pan and smooth the top.

Bake for 30-35 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.

Remove from oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Once cooled, dust the top lightly with remaining 1 tbsp cocoa powder using a fine sieve for an elegant finish.