Low Carb Sacher Torte

Filling
Ingredients
 1/3 cup sugar-free apricot jam
Cake  2 tbsp water
 5 ounces unsweetened chocolate, chopped
 1/2 cup butter at room temperature Chocolate Glaze
 3/4 cup powdered Swerve Sweetener
 3/4 cup whipping cream
 6 large eggs, separated and at room
 1/3 cup confectioner's Swerve Sweetener
temperature
 3 oz unsweetened chocolate, finely chopped
 1 teaspoon vanilla extract
 1/2 tsp vanilla extract
 1/2 cup granulated Swerve Sweetener
 1 cup almond flour, sifted to remove any
clumps (do not skip the sifting!)

Instructions

1. Preheat oven to 350F and grease a 23 cm springform pan very well. Line the bottom with
parchment paper.
2. In a small saucepan over low heat, melt the chocolate until smooth. Set aside to cool.
3. In a large bowl, beat butter until smooth. Beat in powdered sweetener for several minutes until well
combined and smooth. Beat in egg yolks, one at a time, scraping down sides of bowl and beaters as
needed. Add chocolate and vanilla extract and beat until well combined.
4. In another large bowl, beat the egg whites until frothy. Add granulated sweetener and beat on high
until soft peaks form. Stir about one quarter of the whites into the chocolate mixture to lighten it,
then fold in the remaining whites until almost combined but not quite.
5. Add almond flour and fold in until just combined. Spread batter in prepared pan and bake 30 to 40
minutes, or until set and a tester inserted in the center comes out clean. Remove and let cool
completely.
6. Run a sharp knife around the edges of the pan to loosen and then remove pan sides. Flip cake out
onto a wire rack and carefully cut into two horizontal layers. Carefully transfer one layer to a serving
platter (use two large flipping spatulas to help you move the layer without cracking).
7. In a small bowl, whisk together the apricot jam and water until well combined. Spread about 2/3 of
the filling over the first layer of cake. Carefully top with the second layer of cake and spread with
remaining filling. Refrigerate while preparing the glaze.
8. In a small saucepan over medium heat, whisk together whipping cream and powdered sweetener.
Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla. Let sit 5
minutes to melt and then whisk until smooth. Let cool 10 minutes to thicken.
9. Pour glaze over the top of the cake, spreading to the edges. Let it drip slowly down the sides,
spreading all over to cover completely.
10. Refrigerate until glaze is set, about 1 hour. To cut into slices, warm a sharp knife in hot water. Serve
with whipped cream (in Austria and Germany, they serve it with unsweetened whipped cream, but
you can sweeten yours if you like. I love the creaminess of the unsweetened whipped cream).

Recipe Notes
Serves 12. Each serving has 10.7 g of carbs and 4.14 g of fiber. Total NET CARBS = 6.56 g.
Food energy: 350kcal Total fat: 28.61g Calories from fat: 257 Cholesterol: 133mg Carbohydrate: 10.70g
Total dietary fiber: 4.14g Protein: 8.23g