Gluten-free Sachertorte

Ingredients for 1 servings:

• 100 g powdered sugar
• 200 g dark chocolate bar
• 150 g butter
• 8 m.-sized eggs
• 100 g flour (chestnut)
• 50 g cornstarch
• 100 g sugar
• 2 ml rum
• 1 jar apricot jam
• 200 g dark chocolate coating
• 200 g butter

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

with chestnut flour and cornstarch

Finely chop or grate the chocolate and heat gently with the butter in a bain-marie. Heat the apricot jam with the rum and pass it through a sieve. Grease and lightly flour a springform pan and preheat the oven to approximately 180°C. Separate the eggs and beat the egg yolks with the powdered sugar until frothy. Sift the flour and cornstarch together and add them in portions along with the cooled chocolate mixture. Beat the egg whites with the sugar until stiff peaks form, then carefully fold them into the batter. Bake the cake for 45 minutes. Pierce with a wooden skewer; when nothing sticks anymore, it’s done. Let the cake cool, then cut it in half once or twice in the middle, then spread it with the warmed jam and reassemble. For the glaze, melt the chocolate and butter in a bain-marie and pour it over the cake, spread it with a brush, and let it cool at room temperature. After that, the cake can be refrigerated. It will keep fresh there for several days.