Gluten Free Sacher Torte (Sachertorte) – Rich Chocolate Cake

Gluten Free Sacher Torte (Sachertorte) – Rich Chocolate Cake is a Creole side dish. For $1.46 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 586 calories, 11g of protein, and 39g of fat each. A mixture of vanillan extract, apricot jam, chocolate, and a handful of other ingredients are all it takes to make this recipe so delicious. Many people made this recipe, and 705 would say it hit the spot. It is brought to you by Gluten Free Recipe Box. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 32%, this dish is rather bad. Users who liked this recipe also liked Chocolate Cake (with Sacher Torte Variation And Chocolate Ganache), Chocolate-Almond Sacher Torte Recipe, and Rich Pumpkin Coffee Cake (gluten-free, Vegan, Soy-free).

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350F. Oil a 9-inch round deep cake pan. Line the bottom with parchment paper; set aside.Melt the chocolate in a heat-proof bowl over a saucepan of hot simmering water. Stir until it melts. Set aside until slightly cool.In the bowl of your mixer, cream the butter on high speed until creamy.Gradually add the sugar, and mix until fluffy, about 5 minutes.Add the melted chocolate and vanilla and beat on low speed until just combined.Add the egg yolks and almonds flour. Sift in the all-purpose flour. Beat on medium speed until just combined.In a clean mixing bowl, beat the egg whites until they form stiff peaks.Fold in one-third of the stiff egg whites to the chocolate mixture. Then fold in the remaining whites.Pour the batter in the prepared pan and smooth out the top.Bake for 45 - 50 minutes or until the cake springs back when lightly touched.Allow the cake to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.To make the filling, heat the apricot jam in a small saucepan. Remove any large pieces by hand or by straining using a fine mesh strainer. Set aside until slightly cooled.Slice the cooled cake and layer fill the flat side of one of the layer with the jam. If it's too runny, allow it to set longer before topping with the second layer (or it will slide all over the place.) Add the top layer of the cake, round side up.Make half a recipe of chocolate ganache as instructed in the above link. Allow it to cool a bit so that it is not too runny. Pour the ganache over the top of the cake, and spread over the entire top and sides. Set aside until set.If desired, using a lighter color frosting than the ganache, such as milk chocolate, pipe the word "Sacher" on top. Allow to set.Refrigerate the cake until firm, preferably overnight.

 

Step by step:

1. Preheat the oven to 350F. Oil a 9-inch round deep cake pan. Line the bottom with parchment paper; set aside.Melt the chocolate in a heat-proof bowl over a saucepan of hot simmering water. Stir until it melts. Set aside until slightly cool.In the bowl of your mixer, cream the butter on high speed until creamy.Gradually add the sugar, and mix until fluffy, about 5 minutes.

2. Add the melted chocolate and vanilla and beat on low speed until just combined.

3. Add the egg yolks and almonds flour. Sift in the all-purpose flour. Beat on medium speed until just combined.In a clean mixing bowl, beat the egg whites until they form stiff peaks.Fold in one-third of the stiff egg whites to the chocolate mixture. Then fold in the remaining whites.

4. Pour the batter in the prepared pan and smooth out the top.

5. Bake for 45 - 50 minutes or until the cake springs back when lightly touched.Allow the cake to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.To make the filling, heat the apricot jam in a small saucepan.

6. Remove any large pieces by hand or by straining using a fine mesh strainer. Set aside until slightly cooled.Slice the cooled cake and layer fill the flat side of one of the layer with the jam. If it's too runny, allow it to set longer before topping with the second layer (or it will slide all over the place.)

7. Add the top layer of the cake, round side up.Make half a recipe of chocolate ganache as instructed in the above link. Allow it to cool a bit so that it is not too runny.

8. Pour the ganache over the top of the cake, and spread over the entire top and sides. Set aside until set.If desired, using a lighter color frosting than the ganache, such as milk chocolate, pipe the word "Sacher" on top. Allow to set.Refrigerate the cake until firm, preferably overnight.

Nutrition Information:

covered percent of daily need