Servings 20

Prep time


Cooking time





  • 8 large eggs
  • 200 g softened butter
  • 2 tbsp pure monk fruit powder
  • 2⁄3 tsp sea salt
  • 4 tbsp lemon juice
  • 200 g Greek yoghurt
  • 100 g hazelnut flour
  • 1 tbsp psyllium powder
  • 4 tbsp raw cacao powder
  • 2⁄3 tsp baking soda
  • 100 g dark chocolate with 100% cacao
  • 1 tbsp flavouring of your choice (see the notes)
  • Apricot coating
  • 100 g apricot jam with no added sugar
  • 150 ml unsweetened sea buckthorn juice (or cranberry juice)
  • 2 tbsp granulated or powdered grass-fed beef gelatine
  • Chocolate icing
  • 200 g dark chocolate with 100% cacao
  • 200 g mascarpone
  • 4 tbsp raw cacao powder
  • 1⁄2 tsp sea salt
  • 70 ml goat milk (or water)
  • 2 tsp pure monk fruit powder
  • 70 g butter


  • Separate the yolks from the egg whites. Beat the softened butter with pure monk fruit powder for at least 10 minutes at high speed using a hand mixer. While you are doing this, add sea salt and lemon juice to the egg whites and beat them in a self-standing mixer. If you don’t have one, wash the beaters of your hand mixer which you used to beat the butter and beat the egg whites into a firm meringue.
  • Melt the chocolate in a saucepan that you immersed into a pot with boiling water. Add this mixture to the whipped butter and keep mixing. Now add yolks, one by one. At this point you can add the flavouring of your choice, we used apricot schnaps but you can use vanilla extract, bourbon or dark rum.
  • Mix hazelnut flour (or almond flour) with the psyllium powder, baking soda and cacao powder. Start adding this mixture to the butter, yolks and chocolate mixture spoon-by-spoon.
  • In a large mixing bowl, gently combine firm egg-white meringue with the dark mixture using a silicone spatula.
  • Preheat the oven to 120ºC (250ºF). Grease a 20 cm diameter cake mould with the removable bottom with some butter or coconut oil. Sprinkle some hazelnut flour over it. This will prevent the sticking. Pour in the cake mixture and place in the oven. Bake for exactly 45 minutes. When the cake is baked, remove it from the oven and let it cool down completely. You can remove the sides of the pan after 10 minutes..

Place the granulated gelatine in a saucepan and add 150 ml of sea buckthorn juice. If you can’t find this you can use unsweetened juice of some other berries. Add 100g of unsweetened apricot jam. Slowly bring this mixture to a boil and constantly stir so that the gelatine dissolves. Set it aside.

Chop the chocolate for the icing and place it into a saucepan. Add powdered monk fruit, sea salt, cacao powder, goat milk (or simply water) and mascarpone. Gently heat this mixture while constantly whisking. When it reaches boiling point, add the butter and keep stirring until it dissolves. Remove it from the heat.

When the cake is totally cooled down, cut it in half like in the photo. Place 1/3 of the jam mixture on the lower part of the cake and spread it with a spoon. Cover with the other part of the cake and then spread the rest of the jam all over the cake. Place it in the freezer for 10 minutes.

Remove the cake from the freezer and cover it with the chocolate coating. Using a wide knife, try to coat the cake with the chocolate icing equally from all sides. Now, place some of the chocolate icing into a piping bag and write the word Sacher on top of the cake. You can serve it after at least 1 hour.