Sacher Torte Cake for Two: A Classic Viennese Dessert in Small-Batch Form
When we think of famous chocolate cakes, one recipe immediately stands out—the Sacher Torte. The history of this rich, glossy cake begins in Vienna, Austria, where it was first made around 200 years ago. One of the most famous desserts in the world, the Sacher Torte is renowned for its exquisite layers, apricot jam filling, and silky chocolate frosting.
The original version may be served in a luxurious hotel setting, but you don’t need to travel to Vienna—or invite a large crowd—to enjoy it. This recipe has been scaled down to make enough for two people. This recipe has been scaled down to make enough for two people. This smaller version is for two people, so it's great for romantic meals, date evenings, or any time you want a rich dessert without having to eat it all.
A Slice of History: How the Sacher Torte Began
The origins of the Sacher Torte go back to 1832, when a young apprentice chef named Franz Sacher was working at the court of Prince Klemens von Metternich. On one occasion, the prince requested a new dessert. With the head chef unavailable due to illness, the responsibility fell on Franz. The first form of the now-famous Sacher Torte was made by him. It was a chocolate cake layered with apricot jam and topped with a shiny chocolate glaze.
After a long time, Eduard Sacher, Franz's oldest son, made the recipe better and opened the elegant Hotel Sacher in Vienna. The cake was sold there as the "Original Sacher Torte," and it quickly became a sign of Viennese hospitality and food culture. People from all over the world still love to go to the hotel and eat the cake.
Why Make a Smaller Version?
The original Sacher Torte is usually made as a big cake that can be shared. This is great for holidays or parties, but it can be scary for home bakers who only want a small amount. With this recipe, you can make a Sacher Torte that is just the right size for two people—not too big so that you don't waste any, but still rich enough to taste like the original treat.
Bakers can also practice standard skills like tempering chocolate, folding egg whites, and making glazes with this smaller cake without having to worry about managing large amounts. It's easy to follow, looks great, and is perfect for anyone who wants to add some European flair to their food.
Ingredients You’ll Need
For the Cake
- 2/3 cup all-purpose flour
- 1/3 cup powdered sugar (sifted)
- 2 tablespoons butter, room temperature
- 2 eggs
- 2 oz. extra dark organic chocolate (72%)
- 3 tablespoons apricot jam
- 1/3 tablespoon vanilla extract
- ½ teaspoon salt
For the Chocolate Glaze
- 1/4 cup water
- 2 oz. extra dark organic chocolate (72%)
- 1/3 cup sugar
Step-by-Step Instructions
Step 1: Prepare the Oven and Ingredients
Warm the oven up to 175°F (350°F). Separately melt the chocolate and butter, and let each one cool a bit. Put the egg whites and yolks in different bowls to separate them.
Step 2: Make the Chocolate Base
In a small bowl, combine the melted butter, melted chocolate, vanilla extract, and egg yolks. Mix until smooth and glossy.
Step 3: Whip the Egg Whites
Add the salt to the egg whites and beat them in a big bowl until they get foamy. Add half of the fine powdered sugar slowly and beat on high speed. Add the remaining sugar when the mixture begins to thicken and continue to stir until soft peaks form.
Step 4: Combine Mixtures
Add some of the whipped egg whites to the chocolate mixture and mix them in to make it lighter. Next, add the rest of the chocolate mixture to the egg whites slowly while being careful not to deflate them.
Step 5: Add the Flour
Sift the flour into the mixture and fold gently until fully incorporated.
Step 6: Bake the Cake
Put the batter into a small springform pan that is 4 inches by 1 and a half inches. Line the base with parchment paper or lightly butter the edges to make it easy to take off. Bake the cake for 25 minutes, or until it looks set and a toothpick stuck in the middle comes out clean. Let the cake cool all the way down before going on.
Step 7: Make the Glaze
In a small saucepan over medium heat, combine the water, sugar, and chocolate. Stir continuously until smooth and glossy. Set aside to cool slightly.
Step 8: Assemble the Cake
Using a sharpened knife or cake wire, cut the cake in half lengthwise once it has cooled. Turn it over so the flat bottom is now the top. Sprinkle the apricot jam all over the middle, and then put the top part of the cake back on.
Allow the warm chocolate glaze to drip down the sides of the cake as you pour it over it. To set the sauce, put the cake in the fridge for about 10 minutes.
Step 9: Serve and Enjoy
Once the glaze is firm, slice and serve. This small Sacher Torte is rich enough to feel luxurious yet perfectly portioned for two.
Tips for Baking Success
- Use good chocolate. Since chocolate is the main ingredient, pick organic dark chocolate or couverture chocolate for the best taste.
- Don't fold too quickly. Slowly folding the batter makes it light and airy, which is important for getting the right texture.
- Warm glaze makes a smooth finish: pour the glaze over the cake while it's still warm.
- For a balance to the rich chocolate, serve with whipped cream. In Vienna, the Sacher Torte is always served with bitter whipped cream.
Why the Sacher Torte Endures?
The Sacher Torte is more than just a cake; it's a historical food item. It stands for the sophistication of Vienna, the skill of making chocolate, and the pleasure of sharing a treat that has been around for a long time. There is still the Original Sacher Torte for sale at Hotel Sacher, but anyone can make it at home, especially in this smaller, easier-to-handle size.
Here's the perfect dessert for two people to enjoy on an anniversary, a cozy night in, or just because you're wanting something sweet. In this case, a big treat doesn't have to be great to leave an impression.
Warm up your oven, melt your chocolate, and take a bite of this sweet piece of Viennese history at a time.
Making the Sacher Torte by Pictures:
