Low Carb Sacher Cake
Indulge guilt-free with this exquisite Low Carb Sacher Cake, a sugar-free twist on the classic Austrian dessert. Perfect for keto and low-carb diets, this decadent treat features rich dark chocolate and naturally gluten-free almond flour, offering a moist and luxurious texture. Sweetened with erythritol or monk fruit, it boasts layers of tangy sugar-free apricot jam and a silky, chocolate glaze that’s as stunning as it is delicious. With a prep time of just 30 minutes, this impressive cake combines elegance and health-conscious ingredients, making it ideal for special occasions or an indulgent dessert. Serve with a dollop of whipped cream for the ultimate low-carb indulgence!
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Recipe Information
Ingredients
- 200 grams Dark chocolate (sugar-free or at least 85% cocoa)
- 150 grams Almond flour
- 100 grams Unsalted butter
- 100 grams Erythritol or monk fruit sweetener
- 6 large Egg yolks
- 6 large Egg whites
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 100 grams Sugar-free apricot jam
- 100 ml Whipping cream
- 2 sheets Gelatin sheets
Instructions
Preheat your oven to 170°C (338°F) and line an 8-inch springform pan with parchment paper.
Melt the dark chocolate and butter together in a double boiler or microwave, stirring until smooth. Set aside to cool slightly.
In a mixing bowl, combine the almond flour with baking powder and salt. Set aside.
In a large bowl, beat the egg yolks with half of the erythritol or monk fruit sweetener until the mixture is pale and fluffy. Stir in the vanilla extract.
Carefully fold the melted chocolate mixture into the egg yolk mixture until fully combined.
Gradually fold the almond flour mixture into the chocolate and yolk mixture.
In a separate clean bowl, beat the egg whites until they form soft peaks. Gradually add the remaining erythritol or monk fruit sweetener and beat until stiff peaks form.
Gently fold the beaten egg whites into the chocolate mixture in three stages, ensuring not to deflate the mixture.
Pour the batter into the prepared springform pan and bake in the preheated oven for 30 to 35 minutes. The cake is done when a skewer inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan.
Meanwhile, soak the gelatin sheets in cold water until soft. Heat the sugar-free apricot jam gently until liquefied, then add the softened gelatin and stir until dissolved completely. Set aside to cool slightly.
Once the cake is cool, carefully remove it from the pan and slice it horizontally into two layers. Spread half of the apricot jam mixture on the bottom layer, place the top layer over it, and spread the remaining jam on top.
To make the glaze, bring the whipping cream to a simmer and pour it over the remaining melted dark chocolate. Stir until smooth and glossy.
Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides for full coverage.
Chill the cake in the refrigerator to set the glaze before serving. Serve slices with whipped cream if desired.
Nutrition Facts
Calories |
3570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.1 g | 386% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1428 mg | 476% | |
| Sodium | 2113 mg | 92% | |
| Total Carbohydrate | 244.8 g | 89% | |
| Dietary Fiber | 51.9 g | 185% | |
| Total Sugars | 14.6 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 628 mg | 48% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 1898 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
