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Viennese Almond Torte

Viennese Almond Torte


This is similar to the famous Sacher Torte made with only 1 tablespoon of flour which has become synonymous with rich, luxurious desserts.

  • 6 ounces semi-sweet chocolate
  • ½ cup margarine
  • 8 eggs, separated
  • ¾ cup sugar
  • juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 3 tablespoons Sabra liqueur
  • 1 cup ground almonds
  • 1 tablespoon flour


  • 6 ounces chocolate chips
  • 3 tablespoons margarine
  • 2 tablespoons brandy or wine
  • ½ teaspoon vanilla extract

Melt chocolate and margarine over low heat. Beat egg yolks and ½ cup of the sugar until light and fluffy. Stir in melted chocolate and margarine, lemon juice, vanilla extract, liqueur, almonds, and flour. Beat egg whites until frothy, gradually adding remaining sugar. Beat until whites form stiff peaks. Fold into chocolate-egg yolk mixture. Pour into a greased 9-inch springform pan and bake in a preheated 350° oven for 15 minutes. Lower heat to 325° and continue baking for an additional 45 minutes. For chocolate icing, melt chocolate chips and margarine. Remove from heat and stir in brandy or wine and vanilla extract. Spread on cake while still warm.

Sara Finkel is a renowned chef, caterer and food columnist whose outstanding recipes and culinary expertise have delighted Jewish homemakers for decades. These recipes have been excerpted from her latest book, The Complete Yom Tov Cookbook: Winning Recipes for Rosh Hashanah, Yom Kippur, and Sukkos (Targum Press).
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Chavah Kwiatkowska Latvia March 30, 2014

Asking for advice I have already made this torte many times, and it is very delicious! Thank you for the recipe!
I would also be very grateful if you could help me to solve the following problem: the torte falls after baking even if it cools in the oven. Am I doing something wrong?
Thank you in advance! Reply

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