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Sacher Cake

Sponge Cake

Recipe (for a cake of 20 cm diameter)

Sponge cake:
Beat eggs until light and fluffy. Add yolks egg, sugar and salt until creamy. Blend in a sift mixture of flour and chocolate powder.
In a small saucepan heat milk and oil to 30�C. Gradually blend into the mixture. Pour into a greased 20 cm diameter pan and bake in preheated oven to 200�C fo 20 minutes or until a toothpick inserted in the center comes out clean.

Dark fondant:
Mix together all ingredients except chocolate in a saucepan. Boil stirring constantly and remove from heat. Add the chocolate powder and beat to mix uniformly until smooth.

* To make glycose syrup: Heat in a saucepan 25.77 mL water with 16.25 g sugar and boil to obtain a transparent fluid. Cool and use in the fondant mixture.

Dark Fondant



Cool the cake on a wire rack and cut in 3 layers. Cover each layer with the jam and stack together.
Spread generously the jam on the top of the cake and cover with fondant all sides.
Sacher cake is one of the most famous and appreciated all over the world due to its exquisite texture and taste.

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