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Nov 8, 2013 04:37 AM

Sacher torte - best recipe (parve)

Tried to bake one, dissatisfied with recipe. Cake (raised with egg whites, using flour) seemed dry. Plus it called for a frosting made by thinning melted chocolate with cream.

I want to try again. And not merely because DiesCane has informed me that Sacher was Jewish.

Anyone have a parve recipe they like?

I'm trying Bagleman's recipe for oven-roasted corned beef tonight, and I bought apricot preserves (good brand, with sugar instead of corn syrup)

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  1. The discussions that I've read elsewhere online have said that the cake is supposed to be a little dry, moistened by the whipped cream traditionally served with it. But I don't think I've ever had a good example, so I can't speak from personal experience.

    1. This is so not about the sacher torte, but please let us know how the corned beef turns out. We're going away for Shabbos, but I want to make it next week. I just posted a question for Bagelman, but I'll ask you too - are you covering the pan or leaving it open?

      1 Reply
      1. re: helou

        Open. This may be a very interesting experiment.

      2. Sachet torte I had both in Budapest, Vienna and Salzburg were all a bit dry so maybe it is supposed to be dry. Wasn't a huge fan but if i had it right in front of me , I'd eat ear with some good coffee.

        1. Adina......I've never had a good Pareve Sacher Torte, they are dry.
          My ex-Grandmother-In-Law was born and raised in Budapest, then lived in Vienna until 1938. She was a great baker and lived and baked until almost 100.
          She tried to make pareve Sacher Torte and was never happy with the results, so she served her imitation using sponge cake (as in seven layer) that had been moistened with simple syrup instead of a flour based cake. Enrobed in the chocolate and served with a pareve whipping creme with a mug of mocha coffee.......

          She was one of the few good things I miss from my first marriage (all those years ago).

          BTW>>>>I hope you like the corned beef. I made it last week and served it sliced on an open Challah roll with homemade pickles and cole slaw. The kids and guests loved it as a change from our traditional poultry meals.

          I'm trying to get to Scarsdale Sunday for Ari's BBQ..............

          4 Replies
          1. re: bagelman01

            The apricot corned beef was a big hit. And unbelievably simple. Thanx! I made it for Friday evening and served it hot. Delicious.

            I made a rich torte in a springform: 8 eggs, 1 cup flour, margarine, melted chocolate. sliced it horizontally, spread with apricot preserves (pureed, reduced, cooled). Iced with melted semi-sweet, chocolate, margarine, confectioner's sugar and Amaretto. I used a generous layer of apricot. It worked pretty well. The Amaretto kicked it up, though I may seek out an apricot liqueur. I may continue to experiment with the cake recipe for this cake. I adore the apricot - chocolate combination. But everything is better with butter.

            I'm traveling (cooked the Shabbat meals at a relative's home) so i won't get to the BBQ on Sunday, alas.

            1. re: AdinaA

              I'm glad the corned beef turned out sucessfully. I first made it back in 1978. Sometime my old recipes are the best. I don't know if you used the potato slices to draw out salt, but that method was taught to me by a cook at the catering company I worked for back then. It also keeps the corned beef from sticking completely to the pan and makes lifting easier for slicing.

              As to the cake....I'm not fond of Amaretto and wife hates it. I have used chocolate liquer in my ganache and/or frosting which works nicely. Also, hazelnut liquer will work.

              1. re: bagelman01

                I did use the potatoes. Followed your recipe precisely (used 778 apricot preserves) and it was delicious.

              2. re: AdinaA

                If you're able to plan ahead of time, this ( is a pretty straight forward DIY apricot liqueur and you can avoid it being too sweet. I assume based on no real experience that any [kosher] apricot liqueur is going to be really, really sweet. Picking an almond-based liqueur makes sense considering the close botanical relationship between apricots and almonds.

            2. I will share our recipe when we are back from EY. Not dry AT ALL.

              1 Reply