Gluten-Free Sacher Cake
Category: Desserts
Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Gluten-free flour blend | 80g |
| Eggs (separated) | 150g |
| Butter (softened) | 70g |
| Granulated sugar | 90g |
| Powdered gluten-free sugar | 20g |
| Dark chocolate (70%) | 75g |
| Fine salt | 1 pinch |
| Gluten-free apricot jam | 150g |
| Dark chocolate (55%) | 180g |
| Fresh liquid cream | 180g |
| Edible flowers (for decoration) | To taste |
Instructions
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Prepare the eggs: Begin by separating the eggs, making sure they are at room temperature for optimal results.
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Whip the egg whites: Whisk the egg whites with the granulated sugar until stiff peaks form. Once done, set them aside.
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Melt the dark chocolate: Chop the 70% dark chocolate into small pieces. Place the chopped chocolate into a heatproof bowl and melt it over a double boiler. Stir continuously until fully melted, then allow it to cool slightly.
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Mix the butter and sugars: In a separate bowl, combine the softened butter, powdered gluten-free sugar, and a pinch of fine salt. Beat these ingredients together with an electric whisk for a few seconds until well combined.
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Incorporate the egg yolks: Add the egg yolks into the butter-sugar mixture and whisk until smooth.
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Add the gluten-free flour blend: Gradually add the gluten-free flour blend to the wet ingredients while continuing to mix until the flour is fully absorbed.
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Fold in the whipped egg whites: Turn off the electric whisk and carefully fold in the whipped egg whites with a spatula. Be gentle and use upward motions to avoid deflating the egg whites.
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Bake the cake: Transfer the batter into a greased 18cm round cake pan. Smooth the surface with a spoon for even baking. Bake in a preheated oven at 175°C (350°F) for about 25-30 minutes, or until a toothpick comes out clean. Once baked, let the cake cool for a few minutes before turning it out onto a cooling rack. Allow it to cool completely for a couple of hours.
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Slice and fill the cake: Once cooled, use a serrated knife to cut the cake in half horizontally. Spread 120g of the apricot jam over the bottom layer. Place the top layer of the cake back on and spread the remaining 30g of apricot jam over the top.
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Prepare the ganache: Finely chop the 55% dark chocolate and place it in a heatproof bowl. Heat the cream until it’s warm but not boiling, then pour it over the chocolate. Stir gently with a whisk until the chocolate has fully melted and the ganache is smooth and shiny. Allow the ganache to cool to around 40°C (104°F), which can be checked with a candy thermometer.
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Glaze the cake: Once the ganache has reached the ideal temperature, pour it over the top of the cake, using a spatula to smooth it over the surface. Lightly tap the cake on the counter to help even out the ganache.
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Set the cake: Place the cake in the refrigerator for about 20 minutes to allow the ganache to set and harden.
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Garnish and serve: Once the ganache has firmed up, decorate the top of the cake with edible flowers. Serve your gluten-free Sacher cake and enjoy the rich flavors!
This deliciously indulgent gluten-free version of the classic Sacher cake combines a moist sponge, tangy apricot jam, and a velvety dark chocolate ganache. Perfect for any occasion or simply to satisfy your sweet cravings!
