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Nov 22, 2013 07:12 AM
Discussion

### Sacher torte

Finally. Sorry for the delay. Here is a KP-friendly recipe for sacher torte. We make it this way all year round.

Melt together in the microwave (for about 4 minutes):
16 dkg ground walnuts
16 dkg sugar
10 dkg dark chocolate
2 dl water

After it's cool, add six egg yolks. Whip the six egg whites separately with a bit of sugar. Once whipped add two tablespoons breadcrumbs/matzoh meal then add to the other mix.

Bake for 45 minutes on 180 C.

Once cool add a layer of preserves (raspberry or apricot) and the chocolate icing on top:

15 TBSP sugar
5 dkg butter or margarine
4 TBSP water
3 TBSP cocoa powder

Melt together and once solidified spread onto the cake. Cover with plastic wrap held up by toothpicks.

I've attached a pic of our latest creation!

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1. Thanks! I'm assuming that 2 DL water = 200 milliliters, and that 16 dkg = 160 grams?

Any particular reason that the recipe uses both metric and imperial measurements, or does T stand for something in metric that I'm not aware of?

5 Replies
1. re: GilaB

Ts = tablespoon. I have changed it to make it clearer. Yes, DL is deciliter (10ml) and dkg is dekagram (10g).

1. re: DeisCane

Thank you! For everybody else's convenience, 15 tablespoons = 1 cup minus 1 tablespoon. (I find that much faster than measuring 15 T individually!)

1. re: DeisCane

Late correction: a decilitre is 100 ml, not 10. Also the symbol for dekagram is dag, not dkg.

1. re: zsero

D'oh! Thanks. I will amend.

Oops. Chow doesn't let you edit. SMH.

2. re: GilaB

Countries that measure everything exclusively in metric often use some version of table/teaspoons. Measuring spices and small amounts of things like extract gets very tedious otherwise.

3. Thank you. It sounds wonderful!

1. This is the rich Sacher Torte of my imaginings. Thank you, DeisCane.

4 Replies
1. re: DeisCane

So, wait, it just occurred to me--I am seriously sleep-deprived from this trip--that what you wrote means you made it. Cool! Any details to share?

1. re: DeisCane

You mean something beyond the heart-stopping feeling when you split the cake in two horizontally, lift off the top layer, and flip the bottom layer?

I really like the apricot/chocolate combination. I made sure to get preserves made with cane sugar (I think corn syrup gives preserves and off taste), whisked it in the blender for smoothness, and cooked it down for easier spreading. I spread apricot over the bottom, sides and top. then the chocolate frosting. (mine didn't look as perfectly even as the ones in the shop windows of Vienna)

The cake you suggested was a good idea, I think ground nut (I used hazelnut) flour gives a richness to layer cake that wheat flour cakes can lack.

This cake was for a Shabbos birthday, and one of the guests brought something I had not seen before: little pinwheels on toothpicks. When they sing Happy Birthday, you blow and the pinwheels spin. Very festive.