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This Gluten-Free Sacher Torte features four layers of rich chocolate cake, layered with dried apricots marinated in amaretto liqueur and filled with apricot preserves and chocolate sauce. It’s all finished with a decadent chocolate glaze. This Viennese classic is truly an irresistible dessert!
The Classic Sacher Torte: An Austrian Treat
There are several versions of this iconic Austrian dessert, but they all share two key ingredients—apricot preserves and chocolate. The Sacher Torte is the most renowned Viennese dessert, featuring layers of rich chocolate cake filled with apricot preserves and glossy chocolate glaze.
A Decadent Twist on a Classic: Gluten-Free Sacher Torte
The cake may look complicated, but this gluten-free Sacher Torte is surprisingly easy to make, even for novice bakers.
I wanted to elevate this classic Viennese dessert, so I transformed it into a four-layer cake instead of the traditional two. I also incorporated dried apricots marinated in amaretto into the chocolate cake layers. OMG, this dessert is truly outstanding!
Special Ingredients
Many of the ingredients are likely already in your gluten-free pantry. However, you’ll need to add apricot preserves, dried apricots, amaretto liqueur, gluten-free chocolate chips, and whipping cream.
Boosting Flavor and Nutrition with Dried Apricots
By adding dried apricots to the Sacher Torte, I enhanced its flavor, texture, and nutritional value. Dried apricots are richer in nutrients compared to their fresh counterparts. This delicious stone fruit is packed with fiber, potassium, calcium, and iron. As per Healthline, research suggests that apricots may help prevent liver damage due to their naturally high antioxidant content.
Sacher Torte: The Recipe
Preparing the Apricots
Start by soaking the dried apricots in amaretto liqueur. While the apricots are marinating in the flavorful amaretto, prepare the batter for the Sacher Torte cake layers.
Baking the Cake Layers
To keep this Viennese dessert a bit healthier, I used olive oil in the cake batter. The recipe includes a basic measure-for-measure gluten-free flour blend, eggs, pure cocoa powder, sugar, baking powder, and baking soda—simple yet effective ingredients. Once baked and cooled, slice each cake horizontally to create four layers.
Making the Fillings
While the cake layers are cooling, prepare the apricot filling. This step takes about three minutes. Simultaneously, make the chocolate filling, which will also serve as the cake’s glaze.
Preparing the Chocolate Glaze
The chocolate filling is made by melting chocolate chips with whipping cream, a bit of butter, and vanilla extract. This process takes approximately five minutes.
Assembling
Now that you have the cake layers and fillings ready, assembling the Sacher Torte is straightforward. Simply spread the fillings between the cake layers and finish with a layer of chocolate. It’s that easy! Despite its simplicity, this gluten-free version of the famous Austrian dessert is truly exquisite.
Amaretto Substitution for a Non-Alcoholic Option
If you prefer to avoid amaretto liqueur in this gluten-free dessert, you can easily make a substitution. Replace the 1/2 cup of amaretto with 2 teaspoons of vanilla extract and enough water to make up the full 1/2 cup of liquid. For the apricot preserves, add a tablespoon of water to replace the liqueur.
For optimal taste and freshness, store the Sacher Torte at room temperature. This gluten-free version will remain delicious for up to five days. Avoid freezing the assembled dessert.
If you need to freeze the cake, wrap each layer separately in cling wrap and freeze. When ready to enjoy, thaw the cake layers, bring them to room temperature, and then assemble the torte with apricot preserves and chocolate glaze.
Another Austrian gluten-free dessert made with apricot preserves you may enjoy is the Linzer Cake.
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Preheat oven to 350 F and lightly spray 2 x (9-inch) round cake pans with cooking oil and line the bottom with a circle of parchment paper.
2.
Combine apricots and amaretto and set aside for 15 minutes
3.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt
4.
Using a large bowl, beat together olive oil and sugar for 2 minutes. Add eggs and beat until fluffy. Add apricot and amaretto mixture and mix to combine
5.
Add dry ingredients 1/3 at a time to the wet mixture. Mix just until all the ingredients are blended. Do not over mix
6.
Pour batter evenly into prepared pans and bake for 20 - 23 minutes until the cake passes the toothpick test. Set aside to cool
7.
APRICOT FILLING
8.
Heat apricot preserves and amaretto on low in a small saucepan, stirring occasionally until preserves are melted; set aside to cool
9.
CHOCOLATE FILLING AND GLAZE
10.
Heat chocolate chips, butter and whipping cream on low in a small saucepan, stirring as needed, until the chocolate has melted and is smooth. Remove from the heat and stir in vanilla.
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