by Malcolm Green, Kosher Services Worldwide

This delicious Passover recipe for Sachertorte, from international caterer Malcolm Green, will be the star of your table. Malcolm caters kosher events around the world and we are delighted he shared this recipe with us.


5 oz / 125 gm butter
7 oz / 175 gm  chocolate
5 oz / 125 gm  caster sugar*
50 oz  / 125 gm  ground almonds
2 oz / 50 gm  Kosher for Passover cake meal
4 eggs, separated – whites beaten
2 tbsp. cocoa powder
2 tbsp. apricot jam

Just under one cup (200 ml) double cream (heavy cream)
Just under one cup (200 gm ) chocolate


Preheat oven to 350 degrees (180-c- gas mark 4)

Melt the chocolate. Beat butter and sugar together, add almonds, cake meal, egg yolks & cocoa. Beat again. Add the chocolate; fold in beaten egg whites. Pour into spring form pan.

Bake for 25 minutes. Remove from oven and cool. When cook, remove the sides of the pan and brush the cake with apricot jam. Place cake on rack over a dish.

For Icing:
Melt cream and chocolate, cool briefly then pour onto cool apricot brushed cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides, being sure that the glaze completely coats the cake (patch any bare spots with the spatula and the icing that has dripped). Cool until the glaze is barely set, then transfer the cake to a serving plate. Refrigerate until the glaze is completely set, at least 1 hour. Remove the cake from the refrigerator about 1 hour before serving.


*Castor sugar is granulated sugar that has been ground to a super-fine consistency. Place granulated sugar in a food processor or blender and pulse until it reaches a super-fine, but not powdery consistency.  Allow the sugar to settle for a few minutes. Then, use in place of the castor sugar called for in your recipe.

Recipes: Passover, Dessert, Sachertorte, Cake, Dairy, Kosher

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