Gluten Free Chocolate Truffle Sachertorte

Method

1. Grease and base line a 20cm (8in) spring release tin.

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.

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.

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.

5. Pour into the prepared tin and bake at 180°C (160°C fan, 350°F, gas mark 4) 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. Slice the cake into two layers using a sharp knife.

6. For the filling, mix together the icing sugar, butter, cocoa and water. Then spread over the cooled cake, sandwiching the two layers together.

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.