Gluten-Free Sacher Torte

For one 25 cm cake:

To prepare well for this recipe, start by preheating the oven to 180°C and placing the butter with the chocolate in a bowl. Once done, melt the chocolate in the microwave or in a bain-marie. Important: if using the microwave, cover the bowl with cling film to prevent it from exploding and making a mess inside the microwave.

While the chocolate is melting, beat the eggs with the sugar in a bowl until the foam becomes thicker. Add the chocolate to the eggs and mix until well incorporated. Then add the milk, previously sifted cocoa, flour, and baking powder. Mix well and let it rest for five minutes in the fridge. During these five minutes, grease a round mould of 20-25 cm in diameter and place a paper at the base.

Pour the batter into the mould, smooth the surface, and bake at 175°C for 25 minutes.

While the cake is in the oven, prepare the mirror glaze or chocolate glaze. To do this, hydrate the gelatine in ice-cold water for a few minutes and set aside. Meanwhile, put all the ingredients in a saucepan and bring to the heat. Wait for it to boil slightly and lower the temperature to 55°C. You can measure it with a thermometer or touch it with your hand. If the heat is pleasant and not burning, it is ready to add the hydrated gelatine. Mix well and keep it on the lowest heat to prevent it from cooling.

Take the cake out of the oven and let it cool in the mould. Then, remove the mould, cut the cake in half or into several layers, and fill it with apricot jam. Assemble the cake layers and place it on a rack over a plate. Using a jug, pour the glaze over the cake. Repeat the process several times, allowing the excess to drip off before adding the next layer.