Nut-Free Sacher Cake
Indulge in the decadent elegance of a Nut-Free Sacher Cake, a twist on the classic Austrian dessert that's perfect for chocolate lovers, allergy-friendly diets, or any special occasion. This rich, moist cake features layers of bittersweet chocolate complemented by a luscious apricot jam filling and coated in a glossy chocolate glaze, bringing a luxurious balance of flavors without any nuts. Crafted with simple ingredients like unsalted butter, caster sugar, and separated eggs, the recipe preserves the authenticity and sophistication of the original while ensuring a nut-free indulgence. With a preparation time of just 45 minutes and a baking time of 60 minutes, this dessert is both achievable for home bakers and impressive to serve. Pair it with a dollop of whipped cream or enjoy it as-is—each bite is a perfect harmony of velvety texture and fruity sweetness.
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Recipe Information
Ingredients
- 125 grams Unsalted butter
- 150 grams Bittersweet chocolate
- 125 grams Caster sugar
- 1 teaspoon Vanilla extract
- 6 large Eggs, separated
- 100 grams All-purpose flour
- 150 grams Apricot jam
- 125 milliliters Water
- 200 grams Bittersweet chocolate (for glaze)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch springform cake pan. Line the bottom with parchment paper.
Melt 150 grams of bittersweet chocolate in a heatproof bowl set over a pot of simmering water. Stir until smooth and let it cool slightly.
In a large bowl, cream together 125 grams of unsalted butter and 125 grams of caster sugar until light and fluffy. Beat in 1 teaspoon of vanilla extract.
Add the egg yolks one at a time, mixing well after each addition until fully incorporated.
Fold the melted chocolate into the butter and sugar mixture, mixing gently.
In a separate bowl, beat the egg whites until stiff peaks form.
Fold one-third of the egg whites into the chocolate mixture to lighten the batter, then gently fold in the remaining egg whites.
Sift in 100 grams of all-purpose flour and fold the mixture carefully to maintain the batter's lightness.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Warm 150 grams of apricot jam in a small saucepan until smooth, then spread a generous layer over the top and sides of the cooled cake.
Prepare the glaze by melting 200 grams of bittersweet chocolate with 125 milliliters of water over low heat until smooth.
Pour the chocolate glaze over the cake, allowing it to drape evenly over the sides. Smooth with a spatula if necessary.
Let the glaze set before serving, ideally for a few hours or overnight for best results.
Slice and serve the cake, enjoying its rich, chocolatey goodness without any nuts.
Nutrition Facts
Calories |
4066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.0 g | 276% | |
| Saturated Fat | 127.2 g | 636% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 410 mg | 18% | |
| Total Carbohydrate | 512.3 g | 186% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 396.9 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 1908 mg | 41% | |
*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.
