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)

Individual Sacher cakes with almond cocoa sponge, dark chocolate ganache, and cocoa nibs.

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.