Sacher Torte | Healthier Chocolate Classic

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.

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.

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.