Sacher Torte
6-8 servings
Vienna sponge:
  • 3 egg yolks
  • 3 egg white
  • 70 g soft butter
  • 70 g all purpose flour
  • 65 g dark chocolate
  • 40 g icing sugar
  • 40 g caster sugar
  • ½ tsp. baking powder
  • 1 pinch of salt
  • 100-120 g good quality blueberry jam
  • 105 g dark chcocolate
  • 90 ml heavy cream
  • 45 g butter
  • 10 g brown sugar
  1. Preheat oven to 160° C (top and bottom heat).
  2. Line the bottom of a cake tin (Ø 15 cm) with baking paper and wrap cake tin with a bake strip.
  3. Melt chocolate over simmering water.
  4. Beat butter and icing sugar until it's light and creamy.
  5. Add one yolk at a time and continue beating.
  6. Fold in liquid chocolate.
  7. Whisk flour and baking powder, stift into the mixture and fold in.
  8. Beat egg whites with salt by using an electric mixer until it starts geting foamy. While beating add caster sugar slowly.
  9. Continue to beat egg wihte until it looks glossy and forms peaks.
  10. Fold in gently half of the beaten egg whites by using a spatula and then fold in the rest.
  11. Pour the batter into the cake tin and bake for about 40-45 minutes.
  12. Allow to cool down for about 10-15 minutes.
  13. Run a knife around sides and unmould.
  14. Let cool down completely and trim the top.
  15. Cut sponge into equal two layers.
  16. Heat jam over medium temperature und strain jam through a sieve.
  17. Brush one of the sponge layer with warm jam. Place the second layer on top and brush the top and sides.
  18. In a small pot, bring cream to boil.
  19. Remove from heat and add butter, chocolate and brown sugar. Stir until smooth.
  20. Pour warm chocolate ganache on top of the cake.
  21. Shake the cake gently to allow the liquid ganache run down the sides and cover the whole cake evenly.
  22. Let the frosting set and decorate with some blue- and blackberries if you like.
Recipe by My blue teacup at