A Celebration Sacher because for the first time in my life I will not be at home for Christmas and this makes me feel really strange.
The atmosphere is unusual because we have decided not to light up and decorate our house, which will remain closed during the holidays, but this makes me a little bit sad even though the reason for being away is a real dream: a trip we have been looking forward to for years! So, to recreate a hint of Christmas atmosphere, I thought of one of my favourite cakes and dressed it up for the occasion: my gluten-free Celebration Sacher! And the Sacher is definitely one of my favourite cakes, as you can also see from my Lovers’ Sacher.
It was definitely a more quiet celebration, but at least we got a taste of the ‘sweetest’ and most anticipated holiday of the year since I don’t know what I will be able to bring to my family’s table on 24 December on the other side of the Atlantic Ocean!
Wishing you a peaceful Christmas and a sparkling start to the New Year, I hope to bring home some nice surprise recipes for 2020. See you soon!
40.31g carbohydrates per 100g
Ingredients for the cake
- 150g dark chocolate*
- 150g butter
- 150g sugar
- 100g wholemeal rice flour*
- 5 eggs
- 50g rice starch*
- a bit of vanilla from the pod
- a pinch of salt
Ingredients for filling and coating
- 450g apricot jam*
- 150g dark chocolate*
- 95g fresh cream
- 30g water
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Melt the chocolate and butter in a bain-marie or microwave and mix well so that the two ingredients are perfectly incorporated. Let the mixture cool down.
- Separate the egg yolks from the egg whites and whip the latter until stiff with a pinch of salt, then set aside.
- Add sugar, then one yolk at a time to the chocolate mixture, stirring with a whisk. Add the sifted flour and vanilla, continuing to stir so that no lumps form.
- Finally fold in the stiffly beaten egg whites.
- Pour the mixture into a 24cm diameter cake tin lined with wet and squeezed parchment paper so that it adheres well to the sides of the tin, tap the tin on a surface to release any air bubbles and bake in a static oven preheated to 180°C for 40 minutes. Remove the cake from the oven and allow it to cool. The cake will be fairly compact: this is typical of Sacher, which needs the apricot jam and the chocolate coating to express itself at its best.
- Cut the cake in half horizontally. Spread 250g of apricot jam on the lower half, then cover it with the top half. Pour the remaining jam into a thick-bottomed saucepan with the water, place it on the heat and allow it to melt slightly, then strain it through a thin sieve to obtain a kind of thick, smooth juice. Use this apricot juice to thoroughly wet the surface and sides of the chocolate cake with the help of a brush (you may have some leftover juice).
- Prepare the ganache for coating the cake by chopping the chocolate well and pouring over it the boiling cream heated in a saucepan.
- Mix well to obtain a smooth and uniform cream, let it cool and cover the cake with the help of a smooth-bladed knife or spatula. Decorate your Sacher with Christmas decorations of your choice. Sacher is even softer when eaten after 5 or 6 hours, or even the day after since the apricot jam will have been perfectly absorbed by the cake.
Version with gluten of Celebration Sacher
The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.