Gluten-Free Sacher Cake
Indulge in the rich, decadent flavors of this Gluten-Free Sacher Cake, a sophisticated twist on the classic Austrian dessert. Perfectly moist and luxurious, this cake is crafted with high-quality dark chocolate, almond flour, and a luscious layer of apricot jam, making it completely gluten-free without compromising on texture or taste. Topped with a glossy chocolate glaze, it’s a show-stopping dessert that's both elegant and irresistibly delicious. With step-by-step instructions, it’s easy to recreate this timeless treat in your own kitchen—ideal for special occasions or to satisfy any chocolate lover’s cravings. Whether you're gluten-free or simply looking for a stunning dessert, this Sacher Cake is sure to impress!
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Recipe Information
Ingredients
- 150 grams Dark chocolate (70% cocoa)
- 100 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 4 large Eggs, separated
- 100 grams Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 200 grams Apricot jam
- 2 tablespoons Water
- 150 grams Semi-sweet chocolate
- 100 milliliters Heavy cream
Instructions
Preheat your oven to 170°C (340°F). Grease and line a 9-inch round cake pan with parchment paper.
Melt the dark chocolate in a heatproof bowl over simmering water or in a microwave, stirring until smooth. Set aside to cool slightly.
In a large mixing bowl, cream the butter and half of the sugar until pale and fluffy.
Add the melted chocolate and vanilla extract to the creamed butter mixture, mixing well.
Add the egg yolks, one at a time, beating well after each addition until fully combined.
In another bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue to whisk until stiff peaks form.
Fold the almond flour and baking powder into the chocolate mixture until just combined.
Gently fold in the whisked egg whites in three parts, ensuring not to overmix to keep the batter airy.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Once cooled, slice the cake horizontally into two layers.
Warm the apricot jam with the water in a small saucepan over low heat until smooth, then spread half of the jam over the bottom layer of the cake. Place the top layer back on and spread the remaining jam over the top and sides of the cake.
For the glaze, heat the cream in a small saucepan until just boiling, then pour over the semi-sweet chocolate in a bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
Pour the chocolate glaze over the cake, letting it drip down the sides. Spread evenly with a spatula if needed.
Allow the glaze to set at room temperature before serving. Slice and enjoy your Gluten-Free Sacher Cake!
Nutrition Facts
Calories |
4300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.4 g | 361% | |
| Saturated Fat | 137.1 g | 686% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 415.0 g | 151% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 346.0 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 2122 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
