Nut-Free Sacher Cake

Indulge in the rich decadence of a Nut-Free Sacher Cake, a delightful twist on the classic Austrian dessert that retains its iconic elegance without the use of nuts. This recipe combines a light and airy chocolate sponge with a luscious layer of smooth apricot jam, perfectly complemented by a glossy bittersweet chocolate glaze. Crafted with simple yet luxurious ingredients like creamy unsalted butter, velvety melted chocolate, and fragrant vanilla, this nut-free variation ensures everyone can savor its exquisite flavors. Perfect for special occasions or simply treating yourself, this cake is as beautiful as it is delicious, with its subtly sweet apricot filling adding a fruity balance to the dense, chocolatey base. Effortlessly impressive and irresistibly satisfying, this dessert is sure to be a crowd-pleaser for any celebration.

Nutriscore Rating: 43/100

Prep Time:45 mins

Cook Time:60 mins

Total Time:105 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a 9-inch springform cake pan. Line the bottom with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Add the egg yolks one at a time, mixing well after each addition until fully incorporated.

Step 5

Fold the melted chocolate into the butter and sugar mixture, mixing gently.

Step 6

In a separate bowl, beat the egg whites until stiff peaks form.

Step 7

Fold one-third of the egg whites into the chocolate mixture to lighten the batter, then gently fold in the remaining egg whites.

Step 8

Sift in 100 grams of all-purpose flour and fold the mixture carefully to maintain the batter's lightness.

Step 9

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 10

Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the center comes out clean.

Step 11

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Step 12

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.

Step 13

Prepare the glaze by melting 200 grams of bittersweet chocolate with 125 milliliters of water over low heat until smooth.

Step 14

Pour the chocolate glaze over the cake, allowing it to drape evenly over the sides. Smooth with a spatula if necessary.

Step 15

Let the glaze set before serving, ideally for a few hours or overnight for best results.

Step 16

Slice and serve the cake, enjoying its rich, chocolatey goodness without any nuts.

Nutrition Facts

Serving size	1179 grams (1179.0g)

Amount per serving	% Daily Value*
Calories	4067

Total Fat 215.00g	276%
Saturated Fat 127.20g	636%
Polyunsaturated Fat 0.00g
Cholesterol 277mg	92%
Sodium 410mg	18%
Total Carbohydrate 512.30g	186%
Dietary Fiber 27.20g	97%
Total Sugars 396.90g
Protein 50.20g	100%

Vitamin D 0IU	0%
Calcium 271mg	21%
Iron 28mg	154%
Potassium 1908mg	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.

Source of Calories

Fat: 46.2%

Protein: 4.8%

Carbs: 49.0%