Sachertorte
Almond and flax flour add fiber to this chocolate sponge, while a tangy sugar-free strawberry layer and glossy glaze add contrast. Grated cocoa and coconut oil create a deep flavor, and chilling helps the cake slice cleanly.
Prepare the sugar-free strawberry preserve (200 g) according to its separate recipe and keep it warm for filling.
Preparing the sponge
Melt grated cocoa (50 g) with coconut oil (50 g) over a water bath and stir.
Separate egg whites (120 g) from egg yolks (80 g). Whip the whites with table table salt (1 g) to firm peaks, add erythritol (20 g), and whip again.
Whip the yolks with the warm chocolate mixture. Sift in almond flour (70 g), flaxseed flour (20 g), and starch-free baking powder (4 g), then fold in the dry mixture and whites.
Transfer the batter to a 17 cm springform pan and bake at 180 °C for 30–40 minutes. Cool the sponge completely, remove it from the pan, and cut it into two layers.
Spread the strawberry preserve over the layers, reserving one quarter for the coating. Join the layers, cover the top and sides with the reserved preserve, and refrigerate the cake for 2 hours.
Making the glaze
Bring coconut cream (100 g) to a boil and pour it over grated cocoa (50 g). Add stevia (to taste) and stir until smooth.
Cover the cake with the glaze, let the excess drip away, and refrigerate it until the coating sets.
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