Skip to main content

Gluten Free Chocolate Truffle Sachertorte

Published: Updated:

6 Reviews

Total Time
1h 10m
Prep Time
Bake Time
Serves 8
Serves 8

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. 

14 ingredients7 steps
  • Gluten Free


  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.

    Ingredients for this step

    • Unsalted butter (softened) (150g)
    • Billington's Unrefined Golden Caster Sugar (150g)
    • Dark chocolate (broken into pieces) (200g)
  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.

    Ingredients for this step

    • Free range large egg yolk(s) (4)
    • Nielsen-Massey Vanilla Extract (1 tsp)
    • Ground Almonds (200g)
  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.

    Ingredients for this step

    • Free range large egg white(s) (4)
  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.

    Ingredients for this step

    • Silver Spoon Icing Sugar (40g)
    • Cocoa powder (sifted) (20g)
    • Unsalted butter (softened) (150g)
    • Water (1 tbsp)
  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.

    Ingredients for this step

    • Orange liqueur (30ml)
    • Unsalted butter (softened) (150g)
    • Dark chocolate (broken into pieces) (200g)
    • Ferrero roucher (or gluten free alternative) (6)
    • Chopped hazelnuts (50g)


  • 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 (softened) 
    • 1 tbspWater 
    • 30mlOrange liqueur 
  • For the Decoration

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


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

Nutritional information per 124g serving

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

6 Baker Ratings

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?

Baking Mad


That is added in in step 7,
Hope this helps

Happy Baking!

Love this?
0 bakers loved this!

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

Baking Mad

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

Love this?
0 bakers loved this!

Let us know how you rate our bake?

Baking Recipes and Baking Ideas

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.