Raspberry Sacher

Created by

  • Danish Khan -
level 1

Recipe components

Callebaut® ingredients

Sacher Sponge


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

  • 500g
    raspberry puree
  • 74g
  • 11g
    NH pectin
  • 5g

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

Chocolate Mousse 54%


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.


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.