Sacher Torte | Healthier Chocolate Classic

Preparation and Batter

• 1
  First, line a round cake tin (⌀ 22 cm) with baking paper. Prepare a large bowl and a high-sided mixing bowl. Separate the eggs: put the yolks into the large bowl and the whites into the high-sided bowl. Place the whites in the refrigerator and preheat the oven to 175 °C.
• 2
  To the egg yolks in the bowl, add the softened butter, cane sugar, apple puree, Dutch cocoa powder, and honey. Beat with a hand mixer for 3–4 minutes until the sugar crystals dissolve. Take the egg whites from the refrigerator, add a pinch of salt, and beat until stiff peaks form (approx. 2–3 minutes). Then, first mix the spelt flour into the yolk mixture, then gently fold in the egg white foam in two parts.

Baking and Coating

• 1
  Pour the resulting batter into the prepared cake tin, place it in the preheated oven, and bake at 170–175 °C for 50–55 minutes.
• 2
  After baking, remove the cake base from the oven and let it cool in the tin for at least 20 minutes.
• 3
  Prepare a double boiler for melting the chocolate: pour a little water into a saucepan and bring it to a boil. Break the dark chocolate into a heatproof bowl, then place it over the saucepan (the bottom of the bowl should not touch the water). Melt the chocolate, stirring constantly. Be careful not to burn your hands with the escaping steam.
• 4
  Pour the melted chocolate over the cooled cake and spread it evenly over the top and sides with the back of a spoon. Place the cake in the refrigerator for at least 30 minutes until the chocolate sets.
• 5
  Cut the chilled cake into 6 slices and serve. Enjoy your meal!