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.
Method
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Preheat your oven to 180°C (160°C fan, 350°F, gas mark 4) Grease and base line a 20cm (8in) spring release tin.
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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.
Top Tip:
How to Melt Chocolate
We show you the quickest and easiest way to melt chocolate without burning it.
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125g
Unsalted Butter (Softened)
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150g
Unrefined Golden Caster Sugar (we like Billington's)
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100g
Dark Chocolate (Broken Into Pieces )
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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.
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4
Free Range Large Egg Yolk(s)
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1 tsp
Vanilla Extract (We Like Nielsen Massey)
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200g
Ground Almonds
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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.
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4
Free Range Large Egg White(s)
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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.
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For the filling, mix together the icing sugar, butter, cocoa and water. Then spread over the cooled cake, sandwiching the two layers together.
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40g
Icing Sugar (we like Silver Spoon)
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20g
Cocoa Powder (Sifted)
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30g
Unsalted Butter (Softened)
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1 tbsp
Water
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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.
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30ml
Orange Liqueur
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25g
Unsalted Butter (Softened)
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100g
Dark Chocolate (Broken Into Pieces )
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6
Ferrero Roucher (or Gluten Free Alternative)
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50g
Chopped Hazelnuts
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Reviews
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sindy wee
23 June 2018
3 star rating
Hello, I just want to ask if preheat is needed?
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Hi,
Yes preheat your oven at 180°C (160°C fan, 350°F, gas mark 4) before you begin baking.
Happy Baking
The Baking Mad Team
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Avigail Abarbanel
18 April 2018
5 star rating
Sorry, please ignore previous comment. I just noticed your warning comment at the end about the Ferrero Rocher. With embarrassment... Avigail
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Avigail Abarbanel
18 April 2018
2 star rating
This is a delightful looking recipe that I am keen to try. But it is misleading to have the Ferrero Rocher on top and still call it gluten-free. Ferrero Rocher have a wafer inside that is made of wheat...
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Bianca Hunt
31 October 2017
5 star rating
This cake went down a storm! It is really tasty and rich without being over the top and it is easy to make - although I did muck up the outer chocolate layer (I think it had something to do with the drinking of the orange liqueur!) a bit.
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Karen Lawrinson
18 July 2017
5 star rating
Fab recipe, really moist and tasty, and so easy to make. However, please note that Ferrero Rocher are not gluten-free, so if you have coeliac disease or are allergic to wheat, please don't use them as decoration.
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