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
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.
*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