Sachertorte – different and gluten-free
Ingredients
For cake
- 200 g couverture chocolate (chopped)
- 160 g sheep butter in room temperature
- 110 g sugar
- 8 eggs
- 140 g all-purpose flour (gluten-free)
- 20 g carob flour
For jam frosting : 100g strawberry jam & 1 teaspoon lemon juice
For chocolate frosting
- 120 g couverture chocolate (chopped)
- 90 g sugar
- 100 g heavy cream (35% fat)
- 15 g glucose
It has one less jam layer (i don’t make the original version with apricot because strawberry is my favorite) and by reducing chocolate quantity i added more carob flour!
I believe that my experiment is successful, does not affect chocolate’s rich flavor and offers more nutrients.
Certainly it’s a dessert for special occasions! Rich in calories, carbohydrates and fat.
So, if you get insulin don’t forget to calculate equally the fat for every consuming piece.
Sachertorte is the austrian dessert that is connected to Vienna more that anything else.
Music, art, dance, song and european air accompanies sachertorte and i wish to accompany your enjoyable moments too.
Method
Preheat oven to 180C degrees.
Butter a baking pan or line it with parchment paper.
Seperate the eggyolks and egg whites in two different bowls.
Melt couverture chocolate in bain marie or in microwave.
Fluff the sugar and eggyolks up.
Add the butter gradually and continue whisking.
Add the melted chocolate (whisking at the same time), gradually the flour and carob flour.
Whip the egg whites up into a stiff meringue.
Add some of the meringue to the eggyolk mixture and gradually add the rest by folding with a silicone spatula.
Transfer the mixture to the baking pan and bake for 50-55 minutes.
When ready, set it aside to cool and roll over the baking pan.
Set it aside until it cools completely.
In a bowl, mix the jam and lemon juice and frost the cake.
Starting the chocolate frosting.
In a saucepan, combine all the ingredients, bring mixture to a boil and stir in medium heat for 5 minutes.
If we have thermometer, be careful for the heat to raise above 70C degrees. Not more because it will caramelize our mixture.
But if you like caramelized chocolate you can raise the heat to 100C degrees.
Remove from heat and pour the mixture over the dessert.
Try to cover the whole surface.
Ready!
Set aside until it cools and serve.
We can refrigerate it if we want (after the frosting cools) but when the time for serving comes leave it in room temperature for at least 10-15 minutes before you cut it.
Serve with chocolate decoration or whipped cream.
Nutritional information per 100 g
Energy / calories: 381 kcal
Proteins: 4.9 g
Carbohydrates: 40.8 g
Fat: 21.8 g
