Sachertorte gluten-free

Ingredients for 1 servings:

• 300 g dark chocolate, 70% cocoa content
• 8 m.-sized eggs
• 1 pinch of salt
• 140 g whole cane sugar
• 175 g butter, soft
• 120 g flour mix, gluten-free, e.g. from Bauck
• 80 g ground almonds, plus optionally 4 coffee beans
• ½ tsp baking soda
• ½ tsp baking powder
• 1 tbsp apple cider vinegar
• 200 g jam

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

For the cake base, melt 200g of chocolate in a double boiler. Keep an eye on it and remove it from the water when it’s melted, then let it cool a little. Grind the almonds. I also grind a few espresso beans; they go really well with the chocolate flavor, but this is optional. Separate the eggs and put the egg whites in a large bowl. Put the egg yolks in a small bowl. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add 2/3 of the sugar; it’s ready when stiff peaks form. Preheat the oven to 170°C (top/bottom heat) or gas mark 3. Cream the softened butter with the remaining sugar in a large bowl until the sugar has dissolved. Then gradually stir in the egg yolks. Stir in the melted and slightly cooled chocolate. Carefully fold in 1/3 of the beaten egg whites with a spoon or spatula. In a bowl, mix together the ground almonds, flour mix, baking powder, and baking soda. Carefully fold the flour mixture into the butter and chocolate mixture in two portions using a spoon or spatula. Then, with lots of love, carefully fold in the remaining 2/3 of the egg whites in several portions. Finally, briefly stir in the apple cider vinegar and pour the batter into a 28 cm springform pan lined with baking paper and smooth it out. With a 26 cm pan, it will be a bit higher. I also used two loaf pans for the same amount; I liked that too. Bake in the preheated oven on the middle rack for about an hour. You can use the skewer test to check if it’s done. For the glaze, melt the remaining chocolate in a double boiler. I offer a glaze here that consists only of chocolate and then sets again. For the filling, cut the cooled cake horizontally in half. (If you like, you can also add a little rum to the jam.) Spread the jam on the bottom layer and smooth it out. Place the top layer on top. Use a knife to spread jam over the surface and up the sides of the cake. Then pour the melted chocolate over the top of the cake. It’s okay if it’s still hot so it’s easier to spread. If you want it to be really smooth, you can spread it evenly just by swirling the cake. Spreading the chocolate with a knife leaves streaks and won’t be as smooth. I usually use a knife for the sides and not for the top. It’s best to let the cake cool in the refrigerator so the chocolate sets. Note: Baking soda and baking powder react with the apple cider vinegar to create airiness. If you don’t need/want it to be gluten-free, you can use a wholegrain flour in the recipe.