Gluten-free Raspberry Sacher

To prepare your Gluten-free Raspberry Sacher, start by separating the eggs. Finely chop the chocolate and melt it in the microwave or in a bain-marie 1. In the bowl of a stand mixer add the softened butter cut into cubes, the powdered sugar 2 and a pinch of salt 3.

Turn on the whisk and beat until you obtain a creamy mixture, then incorporate the yolks one at a time 4, taking care to add the next only when the previous one has been well absorbed. Then add the warm melted chocolate 5 and stir until you obtain a creamy, homogeneous mixture. Sift the cocoa into it 6.

Then sift the gluten-free flour mix as well 7 and gently fold the dry ingredients into the batter from the bottom up 8 so as not to deflate the mixture 9.

Beat the sugar with the egg whites with an electric mixer 10 and whip them to stiff peaks 11. Fold the whipped egg whites into the chocolate mixture, little by little, using slow bottom-to-top movements 12.

You should obtain a smooth and airy batter 13. Pour the batter into a buttered 8-inch (20 cm) pan 14 (if you prefer you can also dust it with a little gluten-free flour mix). Level well with a spatula 15 and bake in a preheated conventional oven at 338F for about 30 minutes. Before removing from the oven, check the cooking with a skewer.

Let it cool slightly 16, then unmold the cake and transfer it to a wire rack to cool completely. When it is cold, cut away the top crust with a long serrated knife 17, then cut the cake in half 18.

This way you will obtain 2 layers. Spread about one-third of the raspberry jam on the base 20, then arrange the fresh raspberries halved (reserving some for decoration) 21.

Add a little more jam on top 22 and cover with the second layer 23. Spread the remaining jam over the surface 34 to create a thin layer that will help the glaze adhere better, then place in the freezer for about 15 minutes.

Meanwhile prepare the ganache: chop the chocolate, transfer it to a bowl and melt it as before, in the microwave or in a bain-marie. Heat the cream without bringing it to a boil, then pour it over the dark chocolate and stir until you obtain a smooth cream. Finally add the butter 26 and blend thoroughly 27.

You should obtain a smooth, homogeneous cream 28. Take the cake from the freezer and place it on a wire rack with a tray underneath to catch excess glaze 29. Pour the ganache in the center 30 and let it gently run down the sides.

Use a spatula to level the surface 31. Refrigerate for about 20 minutes, until the coating is well set 32. Finish by decorating with fresh raspberries and a few mint leaves on top. Your gluten-free Raspberry Sacher is ready to be served 33!