Gluten Free Chocolate Truffle Sachertorte

  • Total Time

    1h 10m
    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Gluten free
  • 6 Reviews

    4 star rating

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. 


  1. Preheat your oven to 180°C (160°C fan, 350°F, gas mark 4) 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.

    Top Tip: How to Melt Chocolate
    • 125g Unsalted Butter (Softened)
    • 150g Billington's Unrefined Golden Caster Sugar
    • 100g Dark Chocolate (Broken Into Pieces )
  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 Free Range Large Egg Yolk(s)
    • 1 tsp Nielsen Massey Vanilla Extract
    • 200g 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.

    • 4 Free Range Large Egg White(s)
  5. 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.

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

    • 40g Silver Spoon Icing Sugar
    • 20g Cocoa Powder (Sifted)
    • 30g Unsalted Butter (Softened)
    • 1 tbsp Water
  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.

    • 30ml Orange Liqueur
    • 25g Unsalted Butter (Softened)
    • 100g Dark Chocolate (Broken Into Pieces )
    • 6 Ferrero Roucher (or Gluten Free Alternative)
    • 50g Chopped Hazelnuts

Let's Bake

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  1. 2 star rating

    Recipe calls for 150grams of butter. Instruction #2 is "Cut 125g of the butter into pieces and place in a bowl." What happened to the other 25g of the butter?

    That is added in in step 7,
    Hope this helps

    Happy Baking!

  2. 3 star rating

    Hello, I just want to ask if preheat is needed?
    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

  3. 5 star rating

    Sorry, please ignore previous comment. I just noticed your warning comment at the end about the Ferrero Rocher. With embarrassment... Avigail

  4. 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...

  5. 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.

  6. 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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