SACHER LIGHT: The Cake That Makes You Say “Yes!” to Chocolate Without Worries – Soft, Fragrant, and Truly Delicious: Life is already complicated enough without having to give up Sacher, it’s the end!
Therefore, here we present to you: Sacher Light. We won’t call it “diet”, because that sounds sad. Let’s say it’s the version that lets you say: “Yes, I ate the cake, so what?”. It’s super soft, really chocolaty (not that fake faded cocoa), and has that apricot tang that balances everything. Perfect for when you need a little joy, but don’t want to feel guilty serving yourself that third slice!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, All Seasons
- Energy 377.94 (Kcal)
- Carbohydrates 62.54 (g) of which sugars 25.71 (g)
- Proteins 7.22 (g)
- Fat 13.50 (g) of which saturated 5.93 (g)of which unsaturated 3.24 (g)
- Fibers 4.73 (g)
- Sodium 127.36 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Don’t be intimidated by the list, it’s easier than you think! For this “waistline-friendly” and “conscience-friendly” Sacher, we’ve focused on intense flavor: the 70% dark chocolate is our hero, ensuring taste without overdoing the sugar. Instead of butter, we use a tiny amount of extra virgin olive oil (yes, the good stuff you have in your pantry!) and the softness is guaranteed by a mix of flour and unsweetened cocoa. The real magic? A generous dose of apricot jam, preferably with no added sugar, for that tangy note that makes you dream of Vienna!
- 1.06 oz egg (medium)
- 2 tbsps extra virgin olive oil
- 2.5 oz sugar
- 5.3 oz 75% dark chocolate
- 1 cup all-purpose flour
- 3 tbsps unsweetened cocoa powder
- 0.07 oz salt
- 0.28 oz fresh yeast (0.10 oz dry)
- 8.11 oz apricot jam
Typically, a slice of traditional Sacher can exceed 400-450 kcal. This Light version, thanks to the use of EVO oil instead of butter and the balance of carbohydrates, sits around 280-300 kcal per serving, allowing you to enjoy chocolate with much more peace of mind!
Tools
For this Sacher, you don’t need professional equipment, just a few simple tools to blend the ingredients well and achieve a smooth and homogeneous dough.
- 1 Scale kitchen scale
- 2 Bowls medium-sized bowls
- 1 Whisk hand whisk
- 1 Pan springform cake pan
- 1 Parchment Paper parchment paper
- 1 Saucepan saucepan
Steps
The preparation is quick and intuitive. Follow the steps carefully, paying special attention to the step of incorporating the melted chocolate: it’s the secret to achieving the desired softness!
1. Base Preparation: Line an 18-20 cm springform pan with parchment paper.
2. Dry Ingredients: In a large bowl, thoroughly mix the all-purpose flour, unsweetened cocoa, sugar, and a pinch of salt.
3. Yeast and Egg: In a small cup, dissolve the brewer’s yeast in a small amount of warm water (or plant-based milk). Add it to the bowl of dry ingredients along with the egg. Mix.
4. Chocolate Melting: Melt 80 g of the dark chocolate in a double boiler or microwave and let it cool.
5. Final Mixing: Add the oil to the batter, then pour in the cooled melted chocolate. Mix vigorously but briefly, ensuring there are no lumps but without overworking the batter.
6. Form a dough and place in a bowl to double in size.
7 Place in a 20 cm pan lined with parchment paper and slightly spread out and continue baking for another hour while preheating the oven to 356°F.
Baking: Bake in a preheated oven at 356°F for about 25 minutes. Do the toothpick test: it should come out clean but not too dry.
Chocolate Melting: Melt 80 g of the dark chocolate in a double boiler or microwave and let it cool.
Final Mixing: Add the oil to the batter, then pour in the cooled melted chocolate. Mix vigorously but briefly, ensuring there are no lumps but without overworking the batter.
Rest and Soak: Remove the cake from the oven and let it cool completely. Once cooled, remove it from the pan and with a kitchen brush, evenly soak the surface with orange juice.
8. Filling: Slightly heat the apricot jam (this helps to spread it better). Cut the cake in half horizontally and fill it with half of the jam. Reassemble the cake and spread the remaining jam on the surface and sides to seal and level.
9. Icing: Melt the remaining 60 g of dark chocolate, adding 1 teaspoon of hot water or milk if you prefer a more fluid glaze. Pour the melted chocolate over the cake and spread it evenly to create the classic Sacher glaze. Let it solidify before serving.
It’s the cake to make on a Saturday afternoon, while loading the washing machine and trying to understand the new DPCM. It gives you that satisfaction of being a “great pastry chef” but without the stress. Make it, I say. And if they asked for seconds here, it means it’s picky-palate-proof. Trust your friend who cooks (and cleans, and works, and tries not to go insane). 😀 TO RETURN TO THE HOME CLICK HERE!
Storage: Store the Sacher Light at room temperature under a glass dome or in the fridge in an airtight container (if it’s very hot). It stays soft for 3-4 days.
Notes:
Possible Variations: You can substitute the Apricot Jam with Peach or Cherry Jam for a slightly different taste, while maintaining the citrus note of the soak.
Allergens: Contains Eggs, Gluten. The recipe is naturally lactose-free (unless you use milk to thin the glaze).
Suggestions: For an even moister cake, wrap it in plastic wrap right after soaking it with orange juice and let it rest in the fridge before glazing.
Serving: The Sacher should be served at room temperature. Traditionally, it’s accompanied by a dollop of unsweetened whipped cream (perfect to balance the jam) or, in this light version, with a tea or black coffee.
SACHER LIGHT: The Cake That Makes You Say “Yes!” to Chocolate Without Worries – Soft, Fragrant, and Truly Delicious
FAQ (Frequently Asked Questions)
I’ve gathered the classic questions I would ask a friend who shares a recipe with me. If your doubt is not answered here, feel free to write to me!
Can I use baking powder instead of brewer’s yeast?
Yes, in this case use 1 packet (16 g) of baking powder, but omit the warm water and do not wait for rising times. Bake the batter immediately.
Is 70% dark chocolate essential?
Absolutely yes. The 70% guarantees that intense and slightly bitter taste typical of the original Sacher, essential to balance the sweetness of the jam and not weigh down the light version.
Why soak the cake with orange juice?
Orange juice not only adds an exceptional aroma, but it also serves to make the batter much more moist and less dry, an essential touch for the Sacher Light!
Neapolitan rame are soft and irresistible sweets, fragrant and covered with dark chocolate. Perfect for festive moments or a delicious treat.
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