Raspberry Sacher

Sacher Sponge

Ingredients Preparation
  • 125g
    unsalted butter
  • 83g
    Confectioners sugar
  • 130g
    egg yolks
  • 150g
    egg white
  • 75g
    caster sugar
  • 150g
    almond powder
  • 150g
    811

Whip the egg yolk, butter, almond powder and confectionary sugar.
Prepare a meringue with the egg whites and castor sugar.
Fold the meringue into whipped eggs.
Add melted chocolate and fold again.
Bake it 800 grams in a tray @ 175C.

Raspberry Confiture

Ingredients Preparation
  • 500g
    raspberry puree
  • 74g
    sugar
  • 11g
    NH pectin
  • 5g
    agar

Warm the puree to 40C. Add sugar, agar, and pectin and bring to a boil.
Strain and freeze.

Chocolate Mousse 54%

Ingredients Preparation
  • 500g
    811
  • 145g
    egg yolks
  • 250g
    milk
  • 40g
    caster sugar
  • 450g
    fresh cream 38%

Whisk egg yolk and sugar.
Boil milk and pour over the eggs to make the anglaise.
Pour the anglaise over the chocolate to make a ganache.
Fold in whipped cream into the ganache to make a chocolate mousse.

Assembly:

Make Chocolate box in dimension of 25x13x4.5 cm.

Cut 3 sponges to fit in the chocolate box.
Place one sponge in the box and pour a thick layer of chocolate mousse.
Place the second sponge in the box and equally spread the raspberry confiture.
Pour a thick layer of the chocolate mousse and close with third sponge.
Flip it and brush some gold dust on the top of it and write ‘Sacher’ by scratching with a sharp object.

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