1/3 cup plus 1 tablespoon cocoa, divided
1/4 cup boiling water
2 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
6 eggs, separated
2/3 cup sugar, divided
1/3 cup finely ground blanched toasted almonds (Bake almonds in 350-degree oven in thin layer on cookie sheet for 8 to 10 minutes; cool, and then grind or process in food processor.)
For Cocoa Whipped Cream:
11/2 cups cold whipping cream
1/3 cup sugar
3 tablespoons cocoa
3/4 tablespoon vanilla extract
Heat oven to 350 degrees. Line bottom of 151/2–by-101/2–by-1-inch jelly roll pan with parchment or line with foil (extending slightly over sides; grease foil).
In a small bowl, stir together 1/3 cup cocoa and water until mixture is smooth. Stir in butter and vanilla; cool.
In large bowl, combine egg yolks and 1/2–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 1/4 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. Remove paper or foil before placing on serving plate.
To prepare Cocoa Whipped Cream: In large cold bowl, combine whipping cream, sugar, cocoa, and vanilla; beat with cold beaters until stiff to yield 3 cups.
Reserve 11/2 cups to frost sides and ends of cake. Place one layer on plate; spread with Cocoa Whipped Cream. Repeat layering, ending with whipped cream. Spread reserved whipped cream on all sides of assembled cake. Garnish as desired. Cover and refrigerate.
Yield: 12 servings