Valentine’s Day is arriving to celebrate the feeling of love, to be together and exchange sweet thoughts. And what gift could be more appreciated than a delicious Lovers’ Sacher cake, decorated with fresh raspberries?

The perfect ingredients are all there: irresistible dark chocolate, delicate apricot jam and the intense flavour of raspberries to top it.

The shape chosen, needless to say, is the heart shape.

Try our recipe and give it to someone you love! And if you want more ideas for Valentine’s Day, have a look at these Chocolate sweets with candied violets.

Lovers’ Sacher cake

39.85g carbohydrates per 100g

Ingredients for the cake

• 150g gluten free flour mix for bread, brand BiAglut**
• 150g sugar free dark chocolate*
• 150g butter
• 150g sugar
• 5 eggs
• a bit of vanilla from the pod
• a pinch of salt

Ingredients for filling and coating

• 250g raspberry jam without added sugar*
• 120g apricot jam*
• 150g sugar free dark chocolate*
• 50g fresh raspberries
• 50g fresh cream
• 30g water

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

1. Melt chocolate and butter in a bain-marie, or in the microwave, stirring so that the two ingredients are perfectly incorporated. Then let the mixture cool.
   Separate the yolks from the egg whites and whip the latter until stiff, adding a pinch of salt; then set them aside. Add sugar to the chocolate mixture and then one egg yolk at a time, stirring with a whisk. Add the sifted flour and vanilla, continuing to mix so that no lumps form.
   Finally, incorporate the beaten egg whites.
2. Pour the mixture into a heart-shaped cake tin, corresponding to a baking tin about 24cm in diameter, lined with wet and squeezed baking paper so that it adheres well to the walls of the tin; gently beat the tin on a surface to let any air bubbles out and bake in a static oven preheated to 180°C for 35 minutes. Once the necessary time has elapsed, remove the cake from the oven and allow it to cool.

Sacher base

3. Cut the cake in half horizontally. Spread 250g of raspberry jam on the lower half, then cover it with the top half. Pour the apricot jam into a thick-bottomed saucepan together with a little water; put it on the heat and let it melt slightly, then strain it through a fairly thick sieve to obtain a kind of thick, smooth juice.
4. Use this jam to generously moisten the surface and sides of the chocolate cake.

Chocolate coating

5. Prepare the chocolate coating by melting the chocolate and cream in a small saucepan over very low heat or in the microwave. Stir well to obtain a smooth and even cream and cover the cake with the help of a smooth-bladed knife.

Decorating with raspberries

6. Place fresh raspberries around the perimeter of the heart to define it.

Sacher ready to be enjoyed

Version with gluten of Lovers’ Sacher cake

Replace the 150g of gluten-free flour with an equal amount of wheat flour.