12 October 2015,14:00 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
50 minutes

Preparation Method :

  • To make the cake: cream the butter and sugar until light and fluffy. Separate the eggs and add the egg yolks one-by-one.
  • Melt the chocolate in a bain-marie and carefully fold it into the mixture. Whisk the egg whites with the sugar and salt until foaming and spoon one-third into the chocolate mixture.
  • Carefully mix the sifted flour with the rest of the egg whites. Grease a spring form pan and line it with nonstick baking paper.
  • Pour in the mixture and smooth the top. Place the pan in a preheated 375°F/190°C oven and bake for approximately 45 minutes. Remove from the oven and leave to cool.
  • To make the sugar syrup: bring sugar, water, and scrapings from inside a vanilla bean to a boil. Allow to cool, and then stir in the rum.
  • Slice through the bottom third of the cake horizontally and brush the surface of the lower round with one-third of the apricot jam.
  • Place the other layer on top and sprinkle the surface lightly with the syrup. Bring the remaining apricot jam to a boil and brush it over the whole cake.
  • Melt the dark chocolate couverture in a bain-marie, stirring over a low heat until smooth.
  • Spread the frosting over the cake and leave to set. Dissolve the milk chocolate couverture and blend with one drop of water.
  • Pour the mixture into a piping bag and pipe the word "Sacher" onto the cake.


For the mixture

  • 100 grams softened butter
  • 75 grams sugar
  • 150 grams dark baking chocolate
  • A pinch of salt
  • 250 grams all-purpose flour 
  • 6 eggs

For the sugar syrup

  • 75 grams sugar
  • 2 tablespoon water 
  • 1 vanilla bean 
  • 2 tablespoon rum

For the filling and decoration

  • 200 grams apricot jam 
  • 200 grams plain chocolate couverture
  • 50 grams milk chocolate couverture

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