Low Fat Sacher Cake
Indulge in the decadent flavors of a classic Austrian dessert with a lighter twist—our Low Fat Sacher Cake. This guilt-free version retains all the charm of the original, boasting rich 70% dark chocolate, velvety apricot jam, and a beautifully glossy chocolate glaze without the excessive butter and cream. The clever use of applesauce reduces fat while keeping the cake moist and tender, making it perfect for health-conscious chocolate lovers. Easy-to-follow instructions and minimal prep time bring this luxurious treat to your table in no time, creating a show-stopping centerpiece that's ideal for impressing guests or savoring with your afternoon coffee. Try this low-fat take on the iconic Sacher Cake and enjoy a sophisticated dessert experience with none of the guilt!
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Recipe Information
Ingredients
- 100 grams dark chocolate (at least 70% cocoa solids)
- 50 grams unsalted butter
- 100 grams applesauce
- 3 whole large eggs
- 150 grams sugar
- 100 grams plain flour
- 1 teaspoon baking powder
- 30 grams unsweetened cocoa powder
- 150 grams apricot jam
- 2 tablespoons water
- 150 grams dark chocolate (70% cocoa solids) for glazing
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round springform pan and line the bottom with parchment paper.
Melt 100 grams of dark chocolate and 50 grams of butter together in a heatproof bowl over a pot of simmering water or in the microwave. Stir until smooth. Set aside to cool slightly.
In a large bowl, beat the eggs and sugar together with an electric mixer until pale and fluffy, about 5 minutes.
Add the applesauce and the melted chocolate-butter mixture to the egg and sugar mixture. Mix gently to combine.
Sift the flour, baking powder, and cocoa powder together. Gently fold the dry ingredients into the wet mixture using a spatula, taking care to retain as much air as possible.
Pour the batter into the prepared pan and spread evenly.
Bake in the preheated oven for about 40-45 minutes, or until a skewer inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Once the cake is cool, heat the apricot jam with 2 tablespoons of water in a small saucepan until melted. Strain if necessary to remove any pieces of fruit.
Slice the cake horizontally into two equal layers. Spread a layer of warm apricot jam on the bottom half of the cake and then place the top half on it. Spread another layer of apricot jam over the top and sides of the assembled cake.
For the glaze, melt the remaining 150 grams of dark chocolate with 2 tablespoons of water in a heatproof bowl over simmering water or in the microwave, stirring until smooth.
Pour the chocolate glaze over the top of the cake and quickly spread it over the top and sides to cover completely.
Allow the glaze to set at room temperature for a glossy finish.
Slice and enjoy your low-fat version of the Sacher Cake!
Nutrition Facts
Calories |
3528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 669 mg | 223% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 473.0 g | 172% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 317.5 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 337 mg | 26% | |
| Iron | 42.5 mg | 236% | |
| Potassium | 2656 mg | 57% | |
*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.
