The Sachertorte, a Viennese emblem, is a delicious chocolate cake consisting of a sponge cake with a thin layer of apricot jam and a shiny icing. This elegant dessert was created in 1832 by Franck Sacher, for the Prince of Meternich. In the gluten-free version, it retains all its chocolate richness while being adapted to the needs of those with gluten intolerance. It is perfect for a birthday or a meal with friends.
Ingredients
Preparation
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Preparation of the sponge cake: Preheat your oven to 160°C and line a round mold (around 22 cm) with baking paper or a buttered baking dish. Melt the chocolate with the butter in a bain-marie and mix until smooth. Whisk the egg yolks with half the sugar until the mixture whitens, then add the melted chocolate.
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Beat the egg whites until stiff with a pinch of salt, then gradually add the rest of the sugar. Gently incorporate a first third into the mixture with a Maryse or a wooden spoon, then incorporate the rest of the whites and the almond flour little by little and mix gently. Place the dough in the mold and bake for 50 minutes. Let cool before unmolding.
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Assembly: If the sponge cake has risen too much, do not hesitate to cut the top to have 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 with the cream in a bain-marie to obtain a smooth icing. Pour it over the cake, making sure to cover the sides well. You can put the cake on a rack to make it easier to apply the icing.
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Let it sit at room temperature until the icing sets, or put it in the fridge to save time.
Note
Keep your Sachertorte cool, but take it out 30 minutes before serving to enjoy it fully.
This cake is traditionally served with a dollop of whipped cream.
