Chocolate Sacher Gateaux

By Joseph Onchwati, Development Chef, Nestlé Equatorial Africa

Recipe Qty : 1 Gateaux(20 cm. Diameter)


Part 1

For Chocolate Ganache

  • 250g semisweet or bittersweet chocolate, chopped into small pieces
  • 1 cup heavy cream
  • 1 table spoon dark rum (optional)

Part 2

  • 50g Butter soft
  • 22g Sugar granulated
  • 30g Eggs yolks
  • Half lemon zest finely grated

Part 3

  • 22g Sugar granulated
  • 75g Egg whites

Part 4

  • 50g Dark coating chocolate melted with
  • 1 tsp. Oil

Part 5 

  • 35g Flour sifted mix with
  • 25g Cake or bread crumbs

Part 6

  • 150g Dark chocolate grated to be melted with 1 tsp.oil for coating the cake.


  1. Place the chocolate pieces into a medium bowl. Heat the cream in a small sauce pan over medium heat until it just comes to a boil. Pour the boiled cream over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.Allow the ganache to cool slightly before pouring over the cake. For a fluffy frosting or chocolate filling, allow it to cool until thick, and then whip with a whisk until light and fluffy.(Part 1)
  2. Combine Butter, sugar until creamy then add egg yolks one by one and cream together with lemon zest. (PART2)
  3. Whisk the egg whites with the rest of the sugar until snow (PART 3), and in the meantime melt the chocolate with the oil (PART4).
  4. Mix the melted chocolate with the yolk mixture then fold in the stiff egg white sand the flour and cake crumbs mix (PARTS 3, 4 and 5).
  5. Place on a greased cake ring, on a baking sheet and bake in a pre-heated oven at 180 - 200 degrees centigrade.
  6. Remove from the oven and cool.
  7. To prepare the gateaux, split the sponge to three discs and sandwich with rum flavoured ganache. Then coat with melted chocolate.