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.
Preheat your oven to 180°C (160°C fan, 350°F, gas mark 4) Grease and base line a 20cm (8in) spring release tin.
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.
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.
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.
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.
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.
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.
Ingredients
MetricImperial
For the Cake
150gUnsalted butter (softened)
200gDark chocolate (broken into pieces)
1 tspNielsen-Massey Vanilla Extract
150gBillington's Unrefined Golden Caster Sugar
4Free range large egg yolk(s)
200gGround almonds
4Free range large egg white(s)
For the Filling
40gSilver Spoon Icing Sugar
20gCocoa powder (sifted)
30gUnsalted butter
1 tbspWater
30mlOrange liqueur
For the Decoration
6Ferrero roucher (or gluten free alternative)
50gChopped hazelnuts
Utensils
20cm (8in) circular spring release tin
Sharp knife/floss
Recipe Reviews
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? _______________________________________________ Hello,
That is added in in step 7, Hope this helps
Happy Baking!
Hello, I just want to ask if preheat is needed? ___________________________________________________ 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
Sorry, please ignore previous comment. I just noticed your warning comment at the end about the Ferrero Rocher. With embarrassment... Avigail
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...
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.
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.
