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Top view of Gluten Free Chocolate Truffle Sachertorte sprinkled with hazelnuts, next to a packet of Ferrero Rocher's and a bottle of Nielsen-Massey Vanilla Extract
110Total Time
30Prep Time
40Bake Time

Gluten Free Chocolate Truffle Sachertorte

6 Reviews

  • Gluten Free

About the bake

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. 

110Total Time
30Prep Time
40Bake Time


  1. Step 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. Step 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. Step 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. Step 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. Step 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. Step 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. Step 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.


  • For the Cake

    • 150g Unsalted butter (softened)
    • 200g Dark chocolate (broken into pieces)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 150g Billington's Unrefined Golden Caster Sugar
    • 4 Free range large egg yolk(s)
    • 200g Ground Almonds
    • 4 Free range large egg white(s)
  • For the Filling

    • 40g Silver Spoon Icing Sugar
    • 20g Cocoa powder (sifted)
    • 30g Unsalted butter (softened)
    • 1 tbsp Water
    • 30ml Orange liqueur
  • For the Decoration

    • 6 Ferrero roucher (or gluten free alternative)
    • 50g Chopped hazelnuts


  • 20cm (8in) circular spring release tin
  • Sharp knife/floss

Nutritional Information

per 124g
  • 717cal Energy
  • 51g Fat
  • 20g of which Saturates
  • 47g Carbohydrates
  • 45g of which Sugars
  • 13g Protein
  • 0.12g Salt

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