A Sachertorte is a type of chocolate cake — or torte — invented by Franz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria. It’s one of the most famous Viennese culinary specialties, and, in fact, December 5 is even National Sachertorte Day.
Here’s how you can make a gluten-free almond version of a delicious chocolate Sachertorte!
Gluten-free almond Sachertorte recipe
6 large eggs, separated
1/2 cup white sugar
1/2 cup butter, sweet unsalted (1 stick)
1 tbsp almond extract
1 cup confectioners sugar
6 oz bittersweet chocolate, melted
3 tbsp cocoa powder
1 tsp baking Powder
1 scant tsp xantham gum
1/2 cup potato starch
1/2 cup almond flour
1/4 tsp sea salt
12 oz 60% chocolate
1 cup heavy cream
2 Tbsp agave syrup
2 cups almond slices
Preheat oven to 350 F.
Lightly butter a 10 inch spring form pan and dust with almond flour; set aside. In the large bowl of an electric mixer, whip egg whites to soft peaks, add in white sugar and continue to whip into a firm meringue. Set aside.
In the large bowl of an electric mixer, cream the butter, almond extract, and confectioners sugar until the mixture is smooth and light in color. Add the melted chocolate and mix until fully incorporated. On a lower speed, add egg yolks, one at a time until fully combined. Fold the butter mixture into the meringue.
In a separate bowl, sift together cocoa powder, xantham gum, potato starch almond flour and sea salt. Add dry ingredients to the chocolate-meringue mixture and mix thoroughly on medium speed until fully incorporated. Pour batter into spring form pan and bake for 30 to 35 minutes.
Remove pan from oven and allow to cool for ten minutes before removing spring form. Meanwhile, prepare the frosting: Place the 12 ounces of 60% chocolate and agave syrup into a bowl. In a saucepan over high heat, bring heavy cream to a boil and pour cream over chocolate, whisking until smooth and completely melted. Remove from heat and set aside. To finish, brush cake with favorite liqueur, like an amaretto, if desired. This helps keep the cake moist and adds a little extra flavor.
Spread a small amount of frosting on all sides of the cake and refrigerate for 10 minutes to set. Frost entire cake, from the top down, and press sliced almonds into the sides for a beautiful finish.