Intolerance friendly Recipes Sweet

Red currants & Raspberry Chocolate Torte (Gluten-free)

July 10, 2017

The perfect and delicious Sacher Torte being a favorite in our family, I like to play with the classic apricot version and add different flavors. Our production of fresh berries being at its peak I tried this time with a mix of red currant jam (homemade! I spend every evening in the kitchen making jam and we already have a large collection from all the fruits from our garden) and fresh raspberries (warm with sunshine…mmmh). The chocolate glaze on the Sacher Torte is probably made in heaven as nobody does it better than the actual Hotel Sacher. Of course, the recipe is kept a secret but there are many attempts to copy it. I tried a few of these complicated methods you can find on the internet but all proved a failure. It didn’t turn out at all like a Sacher! Eventually, the simplest one proved the best. Just chocolate, a little water and a LOT of sugar. As the sponge cake layers are not too sweet, covering it in sugar isn’t to much for your teeth and delicate stomach. Well, it’s doesn’t taste exactly like THE Sacher Torte glaze but it’s very good on it’s own and has pretty much the same texture. I recommend to make this cake a day ahead or in the morning if you wish to serve it in the evening. It tastes it’s best when completely set and cooled down.

Red currant and raspberry chocolate torte Red currant and raspberry chocolate torte Red currant and raspberry chocolate torte

Chocolate sponge cake:

    • 7 eggs
    • 210 g sugar (optional: include a pack of vanilla sugar)
    • 262 g butter
    • 337 g chocolate, 55% cocoa
    • 3/4 teaspoon instant espresso coffee
    • 150 g Almond flour or gluten free flour + 3 tablespoons gluten-free flour
    • 1/2 teaspoon sea salt

Red currant and raspberry filling:

    • About 1 cup fresh raspberries
    • 5 Tablespoons red currant jam

Chocolate glaze:

  • 300 g Sugar
  • 250 Dark chocolate (I used “Manner Kuvertür” –  bittersweet baking chocolate)
  • 1/8 l Water

Directions:

  1. Preheat oven to 350º F (180 ºC). Prepare one or two 26 cm cake pans (8 inches) and line with parchment paper or grease it  very well. You can either divide the batter into two cake pans (easiest) or make only one, that you will cut in half.
  2. Melt chocolate, butter and espresso powder, and set aside. Beat eggs for about 5 minutes, until doubled in volume, then add the sugar and beat for one more minute. Add cooled chocolate cream and mix well. Fold in the flour and salt. Pour the mixture into the prepared tins. The batter will be very runny.
  3. Bake in the oven for about 15-20 minutes, or until a fork inserted in the middle comes out clean or with a few crumbs attached. Leave to cool in the tin then invert the first layer into a rack. Mix the fresh raspberries with the red currant jam and spread on the first layer. Place the second layer on top and spread a thin layer of jam. Place in the fridge for about 1h.
  4. Make the chocolate glaze by putting the chopped chocolate into a pan. Add the sugar and water and set on medium heat, stirring constantly until everything has melted. Take off the heat and continue to stir for about 5 minutes until it thickens. Then pour the glaze over the cake, allowing it to run down the sides, being sure that the glaze completely coats the cake. Cool until the glaze is set, and refrigerate (for at least 1h) until ready to serve. Serve with unsweetened whipped cream.

Enjoy!

 

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