Name: Mini Sacher Cakes with Dark Chocolate Ganache
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 8
Ingredients: 180 g Egg whites (from about 5–6 large eggs); 60 g Superfine sugar; 160 g Confectioners’ sugar, sifted; 160 g Ground almonds; 100 g Unsweetened cocoa powder; 40 g All-purpose flour; 600 g Whipping cream; 87 g Glucose powder; 580 g Dark couverture chocolate (87%); 40 g Instant dry milk powder; 25 g Unsweetened cocoa powder; 5 g Cocoa nibs; 20 g Unsweetened cocoa powder (for dusting)

Prep time

40 mins

Cook time

15 mins

Total time

55 mins

Servings

Plan This Recipe

Save this recipe to one of your meal plans or browse your existing plans.

Browse Meal Plans

Mini Sacher Cakes with Dark Chocolate Ganache

These mini cakes use an almond cocoa sponge layered with dark chocolate ganache. Cocoa nibs and cocoa powder finish the top after assembly.

Main Components

The cakes include:

Almond cocoa sponge
Dark chocolate ganache
Cocoa nibs for crunch

Sponge and Ganache

The sponge is made by folding dry ingredients into whipped egg whites. The ganache uses cream, glucose, chocolate, milk powder, and cocoa for a thick filling that can also be piped for finishing.

Assembly Notes

Cut the sponge into rounds, layer with ganache inside the rings, and chill until firm. Pipe the final ganache once the cakes are set, then finish with cocoa nibs and cocoa powder.

Make-Ahead Notes

These cakes can be assembled ahead and held chilled. Add the final piping and cocoa dusting closer to serving if you want a cleaner finish.