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Mini Sacher Cake Solo Dolce’s Recipe

Mini Sacher Cake Solo-Dolce’s Recipe

5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Additional Time 1 hr 10 mins
Total Time 2 hrs 40 mins
Course Cakes and Pies
Cuisine Austrian
Servings 4 servings


  • 4 egg yolks60 g icing sugar ½ cup
  • 80 g butter 2.8 oz
  • 60 g icing sugar ½ cup
  • 100 g dark chocolate 75% 3.5 oz
  • 1 scraped vanilla bean
  • 4 eggs white
  • 65 g granulated sugar ½ cup
  • 1 pinch of salt
  • 80 g flour ¾ cup
  • 100 g apricot jam 5-6 tbsp

Chocolate Ganache

  • 80 g dark chocolate 75% 2.8 oz
  • 80 g dark chocolate 60% 2.8 oz
  • 80 ml whipping cream ⅓ cup


  • Chocolate Ganache
  • Finely chop the chocolate and pour, little by little, the cream over it; the cream needs to be at least 92 °C.
  • Gently mix with the spatula, while trying to incorporate the least amount of air possible.
  • Stir until the chocolate becomes compact and slightly shiny.
  • Continue to insert the cream several times and work until you get a stable blend, the mass becomes denser, shiny, and stable.
  • Method
  • Separate the yolks from the whites.
  • Work the butter and sugar together.
  • Add the egg yolks, working the mixture until it is creamy.
  • Add the melted chocolate previously melted in a bain-marie.
  • Mix all the mixture well.
  • Beat the egg whites until fully whipped and add it little by little to the mixture, working from the bottom upwards, to prevent the mass from being disassembled.
  • The next step is the addition of the flour, obtaining a homogeneous and velvety mixture with a beautiful brown color.
  • Pour the mixture into a greased and floured baking pan and bake, in a preheated oven, at 180°C ( 356°F) for about an hour.
  • Let the cake cool, cut the cake in half, and cover it with apricot jam.
  • Cover it with the other half of the cake and sprinkle it with apricot jam.
  • Let it rest for about 1 hour at room temperature and then glaze with the chocolate ganache. 
  • Refrigerate for at least 10 minutes to set the glaze.


I suggest you heat the apricot jam so that it’s more liquidy.
Keyword baking, dessert, Sacher cake
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