Traditional Gluten Free Sachertorte
Traditional Sachertorte is an Austrian dessert developed for Austrian State Chancellor Prince Klemens in 1832 by Austrian Chef Franz Sacher. Although the original recipe is TOP SECRET, there are lots of variations and recreations, including my recipe.
Ingredients
- ¾ cup unsalted butter
- 6 ½ ounces semi-sweet baking chocolate
- ¾ cup granulated sugar
- 8 egg yolks
- 1 cup gluten-free flour I use King Arthur's GF Flour
- 10 egg whites
- ½ cup apricot marmalade
- 12 ounces dark chocolate
- 2 tablespoons whole milk
Instructions
- Preheat the oven to 275 and grease two nine-inch cake pans with butter. Line the bottom of each cake pan with parchment paper.
- Separate the egg whites and egg yolks.
- Cream the softened butter until creamy using an electric mixer.
- Melt the semi-sweet baking chocolate in the microwave at 30-second intervals until melted. Pour melted butter and granulated sugar into the butter mixture and beat until combined.
- Add the egg yolks one at a time into the butter mixture, creaming between adding each one. Slowly add the flour while beating on low speed.
- In a separate metal bowl, add the egg whites and whip until fluffy, white, and stiff peaks form. This should take around 10 minutes.
- Fold the egg white mixture ½ cup at a time into the chocolate butter mixture. Use care to gently fold the two mixtures together.
- Divide the batter evenly between both cake pans.
- Bake in the oven for one hour. Remove and let cool completely.
- Melt the dark chocolate and whole milk in a double boiler until smooth.
- Warm the apricot marmalade in the microwave for 30 seconds and stir.
- Flip the first cake out of the pan and peel the parchment paper off the bottom. Top with apricot marmalade and evenly distribute across the top of the first cake layer. Top with the second cake layer and peel the parchment off the top.
- Pour the chocolate ganache on top of the cake and use a spatula to gently spread it evenly. Let the chocolate set before serving.
Notes
You can freeze Sachertorte in a freezer-safe bag or freezer-safe container for up to three months.
Tried this recipe?Let us know how it was!