Gluten-Free Raspberry Sacher Cake

By GialloZafferano · 150 min

Ingredients

Instructions

1. Separate the eggs. Finely chop the chocolate and melt it in the microwave or over a bain-marie.
2. In a stand mixer bowl, add the softened butter cubes, the powdered sugar and a pinch of salt.
3. Beat until creamy, then add the yolks one at a time, waiting until each is absorbed. Add the warm melted chocolate and mix until smooth. Sift in the cocoa.
4. Sift in the gluten-free flour mix, then gently fold the dry ingredients into the batter from the bottom up, without deflating it.
5. Beat the sugar with the egg whites until stiff peaks form. Fold the whites into the chocolate mixture a little at a time, using slow bottom-to-top movements.
6. Pour the batter into a buttered 8-inch (20 cm) pan, dusting with a little gluten-free flour mix if you like. Level it with a spatula.
7. Bake in a preheated conventional oven at 338°F (170°C) for about 30 minutes. Check with a skewer before removing it from the oven.
8. Let it cool slightly, unmould, and cool completely on a wire rack.
9. When cold, cut off the top crust with a long serrated knife, then cut the cake in half horizontally.
10. Spread about one-third of the raspberry jam on the bottom layer and arrange the halved fresh raspberries on top, keeping some for decoration.
11. Add a little more jam on top and cover with the second layer. Spread the remaining jam over the surface as a thin layer, then freeze for about 15 minutes.
12. Melt the 7.8 oz dark chocolate as before. Heat the cream without boiling, pour it over the chocolate, stir until smooth, then blend in the butter.
13. Set the cake on a wire rack over a tray. Pour the ganache into the centre and let it run down the sides, then level the surface with a spatula.
14. Refrigerate for about 20 minutes until the glaze is set. Decorate with the reserved raspberries and a few mint leaves.

Summarized from GialloZafferano's video. Watch it for the details.

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