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Sacher Torte for Passover

Jewish Holidays
Author: Gert
Print Recipe

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.