Soy-Free Sacher Cake
Indulge in the decadence of this Soy-Free Sacher Cake, a gluten-free twist on the classic Austrian dessert that’s rich with dark chocolate and the tangy sweetness of apricot jam. Made with almond flour, unsalted butter, and a velvety 70% cocoa chocolate glaze, this cake delivers all the luxury of the original without any soy-based ingredients. The airy texture is achieved by gently folding stiff egg whites into the chocolate batter, while the apricot jam adds a delightfully fruity layer. Perfect for special occasions or as a show-stopping treat, this gluten-free and soy-free dessert is as beautiful as it is delicious, pairing flawlessly with a dollop of whipped cream or a strong cup of coffee. Ready in under 90 minutes, this recipe is a chocolate lover’s dream that’s sure to satisfy!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 150 grams Unsalted butter
- 150 grams Dark chocolate (70% cocoa)
- 150 grams Caster sugar
- 5 units Large eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 200 grams Apricot jam
- 60 milliliters Water
- 125 grams For the Glaze: Dark chocolate (70% cocoa)
- 125 milliliters For the Glaze: Heavy cream
Instructions
Preheat your oven to 170°C (340°F). Grease and line a 9-inch round cake pan with parchment paper.
In a heatproof bowl set over a pot of simmering water, melt the dark chocolate and butter together until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, beat the egg yolks with half of the caster sugar (75 grams) until the mixture is pale and thick, about 5 minutes.
Stir the melted chocolate and butter mixture into the egg yolk mixture, then add the almond flour, vanilla extract, and baking powder, mixing until well combined.
In a clean mixing bowl, whisk the egg whites until they form soft peaks. Gradually add the remaining caster sugar (75 grams) and continue whisking until the whites are glossy and hold stiff peaks.
Gently fold one-quarter of the egg whites into the chocolate mixture to lighten it, then carefully fold in the rest of the egg whites, taking care not to deflate the mixture.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-50 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to 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 and water in a small saucepan over low heat until the jam melts. Strain the mixture to remove any lumps, then brush the top and sides of the cake with this glaze.
To make the chocolate glaze, heat the cream in a small saucepan over medium heat until just simmering. Remove from heat and add in the remaining dark chocolate, stirring until smooth and glossy.
Pour the chocolate glaze over the cake, allowing it to drip down the sides, and use a spatula to smooth it out evenly.
Let the glaze set for at least 30 minutes before serving. Slice and serve your soy-free Sacher cake with a touch of whipped cream if desired.
Nutrition Facts
Calories |
5475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 391.6 g | 502% | |
| Saturated Fat | 184.4 g | 922% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1404 mg | 468% | |
| Sodium | 919 mg | 40% | |
| Total Carbohydrate | 449.3 g | 163% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 355.2 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 783 mg | 60% | |
| Iron | 43.2 mg | 240% | |
| Potassium | 2397 mg | 51% | |
*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.
