How to make a Sacher Torte, 100% naturally plant-based

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: semi-sweet chocolate

Cocoa powder + coconut oil can mimic chocolate flavor with fewer calories.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

Preheat the oven to 180°C (350°F).

Prepare a springform pan by placing parchment paper on the base and clamping it shut.

Melt dark chocolate in a microwave or in a bowl set over a saucepan with a centimeter of simmering water.

Add olive oil and granulated sugar to the melted chocolate and mix until well combined.

In a blender, combine dried apricots and warm water to create an apricot mixture.

In a separate bowl, mix all-purpose flour and baking powder using a whisk to combine.

Add the apricot mixture to the chocolate, oil, and sugar mixture and whisk until glossy and smooth.

Add the flour mixture to the wet ingredients and mix until there are no lumps, creating a smooth batter.

Pour the batter into the prepared springform pan and give it a little twist to ensure it reaches the sides evenly.

Cover the pan with a sheet of foil to create a humid environment for even baking.

Bake the cake for a long duration, checking for doneness by inserting a toothpick.

Prepare the apricot jam using dried apricots, water, sugar, lemon juice, and vanilla paste, blending until smooth.

Cook the apricot mixture in a saucepan over medium heat until it simmers, stirring to avoid burning.

Check the jam's doneness by placing a small amount on a cold plate to see if it sets.

Trim the top of the cooled sponge cake to create a flat surface.

Cut the sponge cake in half horizontally, using a knife to keep it level.

Whisk the apricot jam to smooth it out before spreading.

Spread three-quarters of the jam on the bottom half of the cake, then place the top half back on.

Spread the remaining jam over the top of the cake to create a clean surface for glazing.

Place the cake in the freezer for about 15 minutes to set the jam while preparing the ganache.

Heat milk in a microwave or saucepan until it simmers, then add dark chocolate and glucose.

Use a hand blender to emulsify the ganache until smooth and glossy, ensuring no air bubbles are present.

Check the temperature of the ganache, aiming for 32-35°C before glazing the cake.

Remove the cake from the freezer and agitate the ganache to ensure smoothness before pouring.

Pour the ganache over the cake, starting from the edges and moving to the center, tapping to help it settle.

Cooking Techniques

Equipment Needed

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Dietary

Allergens