Gluten-Free Sacher Cake

Indulge in the rich decadence of this *Gluten-Free Sacher Cake*—a luxurious take on the classic Austrian dessert made entirely gluten-free for all to enjoy! Featuring a moist almond flour-based chocolate cake layered with smooth apricot jam and enrobed in a silky chocolate glaze, this recipe delivers a perfect balance of bold chocolate flavor and fruity sweetness. Whipped egg whites lend a light, airy texture to the cake, while the combination of dark and semi-sweet chocolate provides depth and elegance. Whether you're catering to gluten-free diets or seeking an irresistible dessert centerpiece, this Sacher Torte-inspired treat is sure to impress at any occasion.

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 170°C (340°F). Grease and line a 9-inch round cake pan with parchment paper.

Step 2

Melt the dark chocolate in a heatproof bowl over simmering water or in a microwave, stirring until smooth. Set aside to cool slightly.

Step 3

In a large mixing bowl, cream the butter and half of the sugar until pale and fluffy.

Step 4

Add the melted chocolate and vanilla extract to the creamed butter mixture, mixing well.

Step 5

Add the egg yolks, one at a time, beating well after each addition until fully combined.

Step 6

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.

Step 7

Fold the almond flour and baking powder into the chocolate mixture until just combined.

Step 8

Gently fold in the whisked egg whites in three parts, ensuring not to overmix to keep the batter airy.

Step 9

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 10

Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Step 11

Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Step 12

Once cooled, slice the cake horizontally into two layers.

Step 13

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.

Step 14

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.

Step 15

Pour the chocolate glaze over the cake, letting it drip down the sides. Spread evenly with a spatula if needed.

Step 16

Allow the glaze to set at room temperature before serving. Slice and enjoy your Gluten-Free Sacher Cake!

Nutrition Facts

Serving size	1071.9 grams (1071.9g)

Amount per serving	% Daily Value*
Calories	4300

Total Fat 281.40g	361%
Saturated Fat 137.10g	686%
Polyunsaturated Fat 0.00g
Cholesterol 321mg	107%
Sodium 1364mg	59%
Total Carbohydrate 415.00g	151%
Dietary Fiber 37.80g	135%
Total Sugars 346.00g
Protein 59.00g	118%

Vitamin D 0IU	0%
Calcium 463mg	36%
Iron 30mg	164%
Potassium 2123mg	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.

Source of Calories

Fat: 57.2%

Protein: 5.3%

Carbs: 37.5%