Sacher Torte for Passover
Ingredients
Torte
- ½ cup butter or margarine
- ½ cup sugar
- 6 egg yolks
- 6 oz semisweet chocolate, grated
- ¾ cup matzah meal
- ¼ cup almonds, finely grated
- ¼ tsp salt
- 7 egg whites
- 1 cup apricot jam or preserves
Chocolate Glaze
- 6 oz semisweet chocolate
- 1 Tbsp butter or margarine
- 1 cup sugar
- ⅓ cup water
Instructions
Torte
- Preheat oven to 325° F.
- Cream the butter (or margarine) and sugar in a large bowl. Beat in 1 yolk at a time and mix until the batter is light and fluffy. Add the grated chocolate, matzah meal, almonds and salt.
- In another bowl, beat the egg whites until they are stiff but not dry. Fold the egg whites into the chocolate mixture.
- Spoon the batter into an ungreased 9" springform pan.
- Bake for 50-60 minutes, or until you insert a toothpick into the cake and it comes out clean. Cool in the pan set on a cooling rack. At this point, you can remove the torte from the pan and proceed or chill it as detailed in the below Recipe Notes.
- If necessary, take a thin slice off of the top of the torte to make it flat. Slice the torte horizontally through the middle. Place the jam or preserves between the layers.
Chocolate Glaze
- Place the chocolate and butter (or margarine) in the top of a double boiler over boiling water and melt.
- In another saucepan, cook the sugar and water to the thread stage (230° F). Pour this syrup slowly into the chocolate, stirring constantly, until the mixture coats the back of the spoon. Pour the glaze over the torte.
Notes
I find it easier to slice the cake in half when it is cold so I make it a day in advance. Once I bake it, I let it cool, remove it from the pan and then wrap it in plastic wrap and refrigerate it overnight.
For strict kashrut, ensure all ingredients are labeled Kosher for Passover.
Leave a Reply