Looking for a delicious gluten free treat? Look no further than this incredibly moreish chocolate truffle sachertorte. Made with ground almonds, this gluten free alternative locks in the moisture and gives a really smooth texture. Note: We have decorated this particular Sachertorte with Ferrero Rochers, however, these are not gluten free. We suggest finding a suitable gluten-free alternative.
14 ingredients7 steps
Gluten Free
Method
Step 1
Preheat your oven to 180°C (160°C fan, 350°F, gas mark 4) Grease and base line a 20cm (8in) spring release tin.
Step 2
Cut 125g of the butter into pieces and place in a bowl with the sugar and half of the broken up chocolate. Place the bowl over a pan of simmering water heat gently until all of the ingredients have melted.
Ingredients for this step
150gUnsalted butter (softened)
150gBillington's Unrefined Golden Caster Sugar
200gDark chocolate (broken into pieces)
Step 3
Remove the bowl from the heat and allow to stand for 5 minutes. Beat in the egg yolks and vanilla extract, then stir in the ground almonds.
Ingredients for this step
4Free range large egg yolk(s)
1 tspNielsen-Massey Vanilla Extract
200gGround Almonds
Step 4
Whisk the egg whites until stiff. Stir about 45ml (3tbsp) of the egg white into the chocolate mixture to lighten it, then carefully fold in the remaining egg white.
Ingredients for this step
4Free range large egg white(s)
Step 5
Pour into the prepared tin and bake for about 40 minutes. Once cooked, let the cake stand in the tin for about 10 minutes, then turn out and cool on a wire rack. Once the cake is fully cool, slice the cake into two layers using a sharp knife or floss.
Step 6
For the filling, mix together the icing sugar, butter, cocoa and water. Then spread over the cooled cake, sandwiching the two layers together.
Ingredients for this step
40gSilver Spoon Icing Sugar
20gCocoa powder (sifted)
150gUnsalted butter (softened)
1 tbspWater
Step 7
Break the remaining chocolate into a saucepan. Add the orange liqueur and remaining butter and heat gently until melted. Stir well until smooth then pour over the cake. Spread with a palette knife so that the chocolate icing covers the top and sides of the cake. For a finishing touch decorate with chopped hazelnuts and Ferrero Roucher.
Ingredients for this step
30mlOrange liqueur
150gUnsalted butter (softened)
200gDark chocolate (broken into pieces)
6Ferrero roucher (or gluten free alternative)
50gChopped hazelnuts
Ingredients
MetricImperial
For the Cake
150gUnsalted butter (softened)
200gDark chocolate (broken into pieces)
1 tspNielsen-Massey Vanilla Extract
150gBillington's Unrefined Golden Caster Sugar
4Free range large egg yolk(s)
200gGround Almonds
4Free range large egg white(s)
For the Filling
40gSilver Spoon Icing Sugar
20gCocoa powder (sifted)
30gUnsalted butter (softened)
1 tbspWater
30mlOrange liqueur
For the Decoration
6Ferrero roucher (or gluten free alternative)
50gChopped hazelnuts
Utensils
20cm (8in) circular spring release tin
Sharp knife/floss
Nutritional information per 124g serving
Energy 717cal
Fat 51g
of which Saturates 20g
Carbohydrates 47g
of which Sugars 45g
Protein 13g
Salt 0.12g
7 Baker Ratings
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Recipe calls for 150grams of butter. Instruction #2 is "Cut 125g of the butter into pieces and place in a bowl." What happened to the other 25g of the butter?
