Ingredients: 5oz butter 5oz icing sugar 5oz chocolate 5oz all-purpose flour 6 eggs 1 tbsp rum 1 tbsp water

Methods:

1. Prepare round cake tin size 8-inches. Sift all-purpose flour twice so it is very fine. Separate egg yolks from the whites. Cream the butter with 4 oz. of icing sugar.
2. Melt chocolate with 1 tablespoon of water. Chocolate must be soft but not hot. Add egg yolks and melted chocolate gradually to butter and sugar mixture. Add 1 tsp rum to mixture and stir lightly.
3. Preheat oven to 350 F.
4. Whisk egg whites until stiff with 1oz icing sugar. Put beaten egg whites into remaining mixture alternating with the flour. Bake in buttered and floured round cake tin for about 50 to 55 minutes. When baked cool 2 minutes, than remove to cooling rack. Cut in half horizontally - very carefully and place on smooth surface

For the Chocolate Glaze
10oz sweet chocolate
10oz cream
1tsp butter

In a saucepan melt the chocolate until soft but not hot. Add butter and the cream. Leave to cool and thicken.

Grand Marnier Liquid
1/2 cup Light Rum
2oz Grand Marnier
1/4 cup of Sugar

Bring ingredients to a simmer in a saucepan

Berry Mixture
1 cup Raspberries
1 cup Blackberries
1 cup sugar

Cook until almost a jam consistency

Methods:

1. Place a wire rack above a tray to catch all the liquid that will drip off the cake. Place a cake layer on the rack. Ladle onto the cake 1/3 of the Grand Marnier Liquid. Second, we have raspberries, blackberries and sugar which we boil to just before a jam consistency and that's going to make the cake very very moist once it's finished. We use raspberries and blackberries at this time of year because they are in season in California, they're great this time of year. If you have no raspberries available you can use apricots or apricot preserves.
2. Next place the second layer on the cake and repeat the process. Finish this off with the chocolate glaze, which is simply made by boiling equal amounts of cream and chocolate. Boil the cream and pour it over the chocolate. This creates what we call a gnash, which is great for glazing cakes and gives them a nice shine. The gnash must be kept warm because if it's too hot it becomes too liquid and if it's too cold it won't bake properly so it's just a lukewarm temperature so we can layer lots of it on top of the cake. To give it a nice rustic appearance once the glaze is on we can add more raspberries on the top. Gently tap any excess and leave it for a few minutes just to let the chocolate settle the top.
3. Finish the decoration with fresh raspberries, fresh blackberries the and shaved pieces of chocolate that looks very elegant on the cake. This is the finished sacher torte, as served at The Beverly Wiltshire Hotel.