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Individual Sachertortes

Sachertorte is the most famous cake in Vienna, and one of the most famous in the world. It is a rich and festive chocolate cake, filled and topped with apricot jam and covered in chocolate glaze. It is typically served with a generous dollop of whipped cream.

While most commonly baked in a 9" cake pan, these individual tortes are just perfect for a small dinner party, or—if doubled—a holiday dessert buffet. The single-serving size also means no cutting and less mess, which is a boon for a busy hostess.

Made from just a handful of simple, readily available ingredients, Sachertortes are a unique and indulgent offering to serve up to your guests this season. And you don’t have to fly to Vienna to enjoy it!

Individual Sachertortes

  • Makes


    6 tortes
  • Meal
  • Prep

    25 minutes
  • Cook

    20 minutes
  • Total

    45 minutes


  • 1-1/2 cups chocolate chips, divided
  • 3/4 stick unsalted butter, room temperature
  • 1/2 cup sugar, divided
  • 3 eggs, separated and at room temperature
  • 1/2 teaspoon vanilla
  • 1/2 cup flour
  • 1/2 cup apricot jam or jelly
  • 2 tablespoons water
  • 1 1/2 cups heavy cream, divided


  • 1. Preheat oven to 325 degrees; grease a 12-cup muffin tin or line with paper liners.

  • 2. Melt 1/2 cup chocolate chips in a bowl set over a pan of simmering water; set aside to cool.

  • 3. Using the paddle attachment, beat the butter with 1/4 cup sugar till light and fluffy. Beat in the egg yolks, one at a time, followed by the cooled chocolate, vanilla and flour. Transfer to a large bowl and set aside. Clean and thoroughly dry the mixing bowl.

  • 4. Using the whisk attachment, whisk the egg whites at medium speed, till frothy. Increase the speed to high and slowly add the remaining 1/4 cup sugar. Beat till stiff peaks form.

  • 5. Fold the beaten whites into the chocolate mixture in four parts. Transfer to your prepared tins and bake till a toothpick inserted tests clean, about 20 minutes. Cool in pans on a wire rack for 5 minutes, then remove from pans to cool completely. Place the rack atop a parchment-lined baking sheet.

  • 6. Melt the jam and water in a small saucepan, stirring till smooth and pourable. Brush the tops of the cakes with the jam; stack half the cakes atop the other half (for a total of 6 cakes). Let set. Clean and dry the saucepan; place the remaining cup of chocolate chips in a small bowl.

  • 7. Heat 1/2 cup cream in the cleaned saucepan till just about to boil. Pour over the chocolate chips and let sit, undisturbed, for 5 minutes. Whisk till smooth and emulsified. Pour glaze over the cakes; use a small angled spatula to smooth the tops and sides. Pour a second layer over the first and smooth again. Let set at room temperature.

  • 8. Beat the remaining cup of cream till soft peaks form; serve with the sachertortes.

Images via Sheri Silver

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