Okay I do have a soft spot for my husband. When he said “Darling, I am pretty sure you could do much better than The British Bake Off Contestants”, I am obliged to answer to his request for a gluten free Sachertorte.
To me, Sachertorte is just a fancy name for an almond based chocolate cake with creamy yummy dark chocolate ganache and a layer of apricot jam. Personally, I much prefer something with berries. The sharpness of the berries compliment the bitterness of dark chocolate. As much as I adore chocolate, too much of it can be a little sickling. So why not have a go to make it with Raspberry Jam and top up this very chocolaty chocolate cake with some fresh raspberries? Yay!
In minutes (well it’s more like an hour), we have this beauty for a Sunday afternoon tea. Isn’t it just great?
It’s a pretty simple cake, and I made it so quick I hardly took any photos. My apologies this is going to be a very text heavy post. But wow the taste of this cake is just amazing, especially for those (including me!) who loves good quality dark chocolate and raspberries. What a wonderful marriage of these two beautiful ingredients!
Let’s get straight to the ingredients!
(I used a 6 inch square cake mould)
The Almond Cake Base
160g Dark Chocolate (must be 70 percent cocoa and real chocolate – not compound chocolate where the cocoa butter has been replaced by vegetable oil)
150g Unsalted Butter softened (use clarified butter if you’d like a caesin free version)
110g Unrefined brown sugar
1 vanilla pot (we just want the seeds. Alternatively, a few drops of vanilla essence would do)
5 medium eggs (white and yolk separated)
80g Ground Almond
30g Ground Buckwheat
30g Corn Starch
5g xanthan gum
The Very Berry Topping
Raspberry Jam – as much as you need to cover the top of the cake (I am very generous)
The Very Chocolaty Topping
150g Dark Chocolate (yes 70 percent cocoa)
150g Raspberry puree
15g Unsalted butter (clarified butter for caesin free)
How do you do it?
Prepare your topping –
1. I work my way from the topping. Place your chocolate (buttons or cut up smaller piece if its a bar) in a glass bowl.
2. Bring your cream or fruit puree to boil, and then pour that into the chocolate. Add the butter too.
3. Now leave it for a few minutes and then stir it very well until all the chocolate has melted.
4. Leave it in room temperature to set and thicken for spreading
Prepare your cake –
1. Preheat your oven to 180 degrees C, and don’t forget to grease your cake tin
2. You will need 3 bowls. The first one, put in the chocolate and melt it over simmering water (bain marie).
3. In the second bowl, beat the butter until fluffy and then add in the sugar. Continue to beat it until pale and airy.
4. Now add the melted chocolate, vanilla, and egg yolk into the butter and mix well.
5. Sieve all the dry ingredients/ flour into the mixture and gently fold it in.
6. In bowl number 3, put your egg white in it and whisk it till 80% peak (hard peak but not to the stage where the egg white is dry and separated/ lumpy)
7. Fold in 1/3 of the egg white into the second bowl and mix well. And gradually add the rest of the egg white. Make sure you do this very quick but with very gentle folding to keep the air. There is no other raising agent in the cake.
8. Into the tin, and bake it for around 50 minutes. Check if its cooked by running a knife in the middle of the cake and check if its clean.
9. Once cooled down, spread a layer of jam, put the cake into the fridge for an hour and then spread the chocolate ganache onto the cake. Topped with raspberries and a sprinkle of cocoa powder.
Its gluten free! But sorry it isn’t calorie free………
Posted in: Gluten Free Pastry