Sugar-Free Sacher Cake
Indulge guilt-free with this Sugar-Free Sacher Cake—an elegant twist on the classic Austrian dessert. Perfect for anyone seeking a healthier alternative, this recipe swaps traditional sugar with erythritol, while retaining the rich, decadent flavors of dark chocolate and apricot preserves. The moist layers of chocolate sponge are delicately infused with sugar-free apricot filling, and finished with a glossy, smooth chocolate glaze that's stunningly indulgent. With its carefully crafted balance of sweetness and richness, this sugar-free dessert is ideal for diabetic-friendly diets or anyone on a low-sugar journey. Whether you're hosting a celebration or treating yourself, this refined, healthier version of Sacher Cake delivers irresistible flavor without the guilt.
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Recipe Information
Ingredients
- 200 grams Dark chocolate (sugar-free)
- 150 grams Unsalted butter
- 100 grams Erythritol
- 6 large Egg yolks
- 1 teaspoon Vanilla extract
- 100 grams Cake flour
- 20 grams Cocoa powder
- 6 large Egg whites
- 150 grams Apricot preserves (sugar-free)
- 100 milliliters Water
- 50 grams Additional erythritol (for glaze)
Instructions
Preheat the oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
Melt the sugar-free dark chocolate in a heatproof bowl over a pot of simmering water, ensuring the bowl does not touch the water. Stir until smooth, then remove from heat.
In a separate bowl, beat the unsalted butter and erythritol with an electric mixer until light and fluffy.
Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
Fold in the melted chocolate, then sift in the cake flour and cocoa powder. Gently mix until well combined.
In a clean bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the chocolate mixture, a third at a time, ensuring not to deflate the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning out onto a cooling rack.
Once cool, slice the cake horizontally in half to create two layers.
Warm the sugar-free apricot preserves in a small saucepan over low heat until smooth. Spread a thin layer of apricot preserves over the bottom half of the cake and place the second layer on top.
For the glaze, combine the remaining chocolate, water, and additional erythritol in a saucepan over medium heat. Stir until melted and smooth.
Pour the glaze over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth and even out the glaze.
Let the glaze set before serving. Enjoy your sugar-free Sacher Cake!
Nutrition Facts
Calories |
3159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.4 g | 307% | |
| Saturated Fat | 133.1 g | 665% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1439 mg | 480% | |
| Sodium | 479 mg | 21% | |
| Total Carbohydrate | 362.6 g | 132% | |
| Dietary Fiber | 56.8 g | 203% | |
| Total Sugars | 10.7 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 379 mg | 29% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 2444 mg | 52% | |
*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.
