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Sacher Date Cake

Sacher Date Cake 1-1


Recipe instruction

1. sacher sponge


150g Butter
60g Sugar
250g Egg yolk
200g Embassy Continental Blend Dark Couverture Chocolate 75%
375g Egg white
175g Sugar
100g Cake flour
75g Almond flour
4g Baking powder



- Whip the butter with sugar on medium speed to a light texture
- Add the egg yolks gradually until fluffy
- Slowly add the dark chocolate at 40°C and mix well
- Whip the egg whites and sugar into a soft meringue, then fold into the mixture gently
- Add sifted dry ingredients and mix well
- Spread the batter on a tray lined with parchment paper and bake at 180°C for 23 minutes. Let it cool and freeze



2. continental 75% ganache


400g Cream
4g Glucose
400g Embassy Continental Blend Dark Couverture Chocolate 75%
40g Butter



- Heat the cream and glucose until below boil, approximately 90°C
- Pour the cream onto the chocolate, mix well
- Add the butter, then blend until emulsified


3. date compote


150g Dried date
150g Fresh date



- Boil the dried dates
- Add chopped fresh dates then mix together






- Make a shell using the dark chocolate using the rectangle travel cake mold
- Put the Sacher Sponge on a baking tray lined with parchment paper
- Add a layer of the Date Compote, then add another layer of Sacher Sponge
- Spread the Continental 75% Ganache, then add another layer of Sacher Sponge and add another layer of the ganache. Set it in the freezer
- When it has frozen, cut the cake and put it in the chocolate shell



Sacher Date Cake 1-1
Sacher Date Cake 2-1
Sacher Date Cake 4-1
Sacher Date Cake 3-1

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