Makes 20:


Sacher Sponge:

  • 40g butter, softened

  • 90g sugar

  • 50g dark chocolate

  • 3 egg yolks

  • 3 egg whites

  • 51g flour

  • 6g cocoa powder

  • 4g Baking powder


  • 80g cream

  • 112g dark chocolate

  • 160g whipped cream

Apricot Jam: 

  • 140g


  • 180g cream

  • 180g 58% chocolate

  • 122g glucose syrup


  • Glazing rack

  • Blast freezer

  • Gold boards

  • Sauce gun


Sacher Sponge:

  1. Lightly cream butter and sugar (45g) until light in color, add egg yolks

  2. Warm chocolate on double boiler to 50˚C, add into the egg mixture, set aside

  3. Whip egg whites and sugar to a firm peak by adding sugar little by little

  4. Fold: temper meringue into chocolate mixture. Start with whisk, finish with rubber spatula

  5. Sift the dry ingredients into batter, half at a time. Fold to incorporate

  6. Spread batter onto parchment on sheet tray

  7. Bake at 350˚F for 20 minutes (until dry texture)


  1. Make chocolate ganache; add whipped cream when ganache is cool


  1. Make ganache. Stir gently and add glucose. Wrap with direct contact

Storage Instructions: 

Store in refrigerator until use.