Juicy Chocolate Cake Without Flour

For all of you who drool at the thought of the famous Sachertorte but cant enjoy gluten, we present a chocolate treat that might delight you even more. The preparation is incredibly simple, and the result is a juicy chocolate bomb.

Details

Preparation Time: 25 minutes
Cooking Time: 25 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 8

Ingredients

Biscuit

175 g chocolate, dark
115 g Butter, unsalted
150 g Sugar, white
0.25 teaspoons Salt, table
1 teaspoon Vanilla, extract, imitation
3 pieces Egg, fresh
50 g Cocoa, powdered, unsweetened
100 g Marmalade, orange

chocolate sauce

175 g chocolate, dark
120 ml Sweet cream

Steps

Preheat the oven to 190 degrees Celsius. Grease a springform pan (20 cm in diameter) and line the bottom with baking paper. Break the chocolate into a bowl, add the butter, and melt both over a water bath.
Mix the sugar, salt, and vanilla into the chocolate mixture, then quickly stir in the eggs and finally the cocoa powder. Pour the mixture into the prepared pan and bake in the preheated oven for 25 minutes.
Let the baked sponge cool in the pan for 5 minutes, then carefully separate it from the edges and remove the ring. Invert the sponge onto a cooling rack with the bottom facing up. Remove the baking paper and let it cool completely.
Once cooled, cut the sponge in half, spread the bottom half with marmalade, and cover with the other half.
Finely chop the chocolate couverture. Heat the cooking cream in a saucepan almost to boiling point and pour it over the chopped chocolate. Wait for one minute, then mix well and pour the mixture over the cake. Decorate the cake as desired and place it in the refrigerator to let the glaze set.

Nutrition Information (Per 100g)

Calories: 414.76 kcal
Fat: 22.88 g
- Saturated Fat: 12.87 g
Carbohydrates: 46.57 g
- Sugars: 37.99 g
Protein: 5 g
Fiber: 3.47 g

Advice

The cake will be better if you let it sit at room temperature for a while before serving.