Game Changing Gluten Free Sacher Torte with Cranberries and Hazelnut Truffles
When it comes to chocolate you can come here anytime and I will have the perfect answer for you. Like this Sacher Torte made with a quick cranberry compote to make it more Christmassy than ever.
What I always loved of the Sacher has been the contrast between the chocolate and the jam, however, I never found the apricot jam tart enough for my taste and I always longed for a crunchy glaze and a less heavy ganache frosting. Soo...
So I have developed a plant-based rich ganache using a combination of sweet potatoes and coconut oil, enhanced by orange blossom and juniper essences. For a lighter however rich chocolate cream that also gives the feeling of the alcoholic classic ganache but lighter!
The glaze is super simple and slightly marbled to make the cake surface more interesting: The
little hazelnut balls on top are leftovers of the cake rolled into coconut flour and crunchy roasted hazelnut because we want our Christmas to taste good but also feel good with a waste free attitude right?
Prep time: 20 min
Cooking time: 35 min
Cooling time: 20 min + overnight recommended for the finished cake
You need 2 cake tins of 6", a mixing bowl and 2 small saucepans for Bain Marie
Ingredients for the cake
2Tbsp flax seeds + 6 Tbsp water soaked
1+1/3 cups self-raising gluten-free flour
1/3 cup cocoa powder
3/4 cup raw coconut sugar
1/4 tsp salt
1 cup water
1/4 cup yoghurt
1/2 cup olive or melted coconut oil
1 tsp vanilla essence
For the cranberry compote
1/2 cup fresh cranberries
2 tbsp coconut sugar
For the Ganache
70 gr or half sweet potato boiled for 20 min in a small pan
1/2 cup cocoa powder
1/4 cup coconut oil
1 tsp blossom orange essence
1/2 tsp juniper berries essence
For the glaze coverture
200gr vegan bitter dark chocolate, around 2 bars
50 gr vegan white chocolate for the marble effect
For the hazelnut truffles
1/4 roasted hazelnut plus some for covering the truffles
For the cake:
Preheat the oven to 180°C. Prepare with baking paper two 6" - 10cm tins:
Soak the flax seeds in the little water for few minutes. Mix the dry ingredients and the wet ingredients separately, then gently fold them together with the flax seeds.
Pour the batter into the 2 tins and bake for 35 min or until the stick comes out clean.
Take out and leave to cool.
In the meanwhile prepare the cranberry compote and the sweet potato.
In a small saucepan bring to boil the berries with the sugar and 2 Tbsp of water. Stir and cook on a low flame until they melt a bit ( 10 min circa). Stir into a thick sauce. Leave to cool.
In a small saucepan cook, the half potatoes cut into small chunks, for 10 min.
In a food processor pulse the potato, cocoa powder, sugar and essences into a cream. Place into the fridge to cool down, same for the cake and the compote now.
Melt the chocolates in separate bowls in a Bain Marie.
To assemble the cake.
Heaven the cake with a bread knife. Spread the compote between the cake layers, be abundant as the cake needs moist. Then cover with the ganache cream.
When the glaze coverture is cold enough to a glaze consistency pour over your cake and let it drip down on a plate, Drip first the dark chocolate and then the white chocolate helping with a spatula. Leave to cool few hours or preferably overnight.
Now in a food processor place all the cake bits you cut off, the glaze leftovers from the dripping and the ganache leftovers along with 1/4 cup roasted hazelnuts. Pulse to a medium stiff paste.
Shape some balls of various sizes then roll into some hazelnut crumbles, cocoa powder or coconut flour.
Decorate your cake with some branches and the truffles.