The Sachertorte, a Viennese icon, is a delicious chocolate cake made with a sponge base, a thin layer of apricot jam, and a glossy glaze. This elegant dessert was created in 1832 by Frank Sacher for the Prince of Metternich. In a gluten-free version, it retains all its rich chocolate flavor while being suitable for those with gluten intolerance. It's perfect for a birthday or a meal with friends.
Ingredients
Preparation
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Preparing the sponge cake: Preheat your oven to 160°C (325°F) and line a round cake tin (approximately 22 cm/9 inches) with baking paper or a greased springform pan. Melt the chocolate and butter together in a double boiler and stir until smooth. Whisk the egg yolks with half the sugar until pale and creamy, then fold in the melted chocolate.
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Whisk the egg whites with a pinch of salt until stiff peaks form, then gradually add the remaining sugar. Gently fold in one-third of the egg whites into the mixture using a spatula or wooden spoon, then gently fold in the remaining egg whites and almond flour. Pour the batter into the prepared pan and bake for 50 minutes. Let cool completely before unmolding.
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Assembly: If the sponge cake has risen too much, feel free to trim the top to create a flat surface. Then cut the sponge cake into two discs. Spread a thin layer of apricot jam on the bottom disc, then cover with the top disc.
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Melt the chocolate and cream together in a double boiler to make a smooth glaze. Pour it over the cake, making sure to cover the sides completely. You can place the cake on a wire rack to make applying the glaze easier.
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Leave to stand at room temperature until the glaze sets, or put it in the fridge to save time.
Note
Keep your Sachertorte chilled, but take it out 30 minutes before serving to fully enjoy it.
This cake is traditionally served with a dollop of whipped cream.
