This light sacher pie has far fewer calories than a regular sacher pie, which is almost half. A slice of light sacher cake has 200 calories for one eighth of the cake, a slice of traditional sacher cake has about 450 calories. The light sacher pie has far less fat, and requires fewer ingredients. It is also vegan.

I ate the traditional Sacher in Vienna, at the Café Sacher of the hotel of the same name, and this light sacher cake recipe is obviously not the same thing! Just think that it does not contain eggs, cream or butter, nor dark chocolate.

However, it is a good compromise for those on a diet, considering that the only sugars come from the jam, so I propose it.
Here is the recipe.

SACHER LIGHT CAKE: THE BASE

250 grams of flour
a glass and a half of water
50 grams of extra dark chocolate such as Lindt 85% cocoa
125 grams of Truvia
a pinch of salt
100 grams of apple compote or apple puree like Melinda 
a sachet of vanilla yeast

For the filling : apricot jam (125 gr).

SACHER LIGHT CAKE: THE FROSTING

30 gr of extra dark Perugina bitter cocoa
3 cups of water
4 tablespoons of Truvia
2 teaspoons of apricot jam
a tablespoon of coconut or seed oil

Preparation: mix flour, Truvia, salt, yeast. Gradually incorporate the water, the melted chocolate in a bain-marie and the apple compote, then use the whisk to obtain a smooth mixture. Pour into a round 18/20 cm diameter pan, covered with parchment paper. Put in the oven at 175 ° for about half an hour. Once outside, cover the cake with a clean cloth or let it cool and then cover it with plastic wrap for about an hour.

Meanwhile, prepare the icing: mix all the ingredients in a bowl until you get a smooth cream, then keep the icing in the fridge for about a quarter of an hour. Cut the cake in two horizontally. Fill it with apricot jam. Close it and cover it with the cocoa glaze. It can be kept at room temperature for 3 days.

See also: light plum cake, easy recipe.