# @giallolovesitaly on TikTok

- **Type:** Video
- **Original URL:** https://www.tiktok.com/@giallolovesitaly/video/7616702511369489686
- **Gondola URL:** https://gondola.cc/posts/72693866-giallolovesitaly-tiktok
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/8659830274.jpg
- **Posted:** 2026-03-15T16:00:00.000+00:00
- **Account Owner:** GialloZafferano Loves Italy (@giallolovesitaly) — https://gondola.cc/giallolovesitaly

## Caption

Gluten-Free Sacher Cake with Raspberries 🍫❤️ Rich dark chocolate, tangy raspberry jam, and a silky ganache — an elegant twist on the classic Austrian dessert. @sebastian_fitarau#sachercake #glutenfreebaking #chocolatecake #raspberries #giallolovesitaly  Ingredients (for an 8-inch / 20 cm pan) 1/2 cup gluten-free flour mix for cakes (60 g) 3 eggs (150 g) 5 tablespoons soft butter (70 g) 2 1/2 tablespoons unsweetened cocoa powder (15 g) 1/2 cup minus 1 tablespoon granulated sugar (90 g) 2 tablespoons powdered sugar, gluten-free (20 g) 1/2 cup dark chocolate 70% (85 g) 1 pinch fine salt 1/2 cup + 1 tablespoon raspberry jam, gluten-free (150 g) 1 1/3 cups fresh raspberries (200 g) Chocolate Ganache Topping 1 1/4 cups dark chocolate 70% (220 g) 3/4 cup + 1 tablespoon heavy cream (200 g) 2 tablespoons butter (30 g) Instructions Separate the eggs. Whip the egg whites with the granulated sugar until stiff peaks form. Melt the dark chocolate in a double boiler and let it cool slightly. In a bowl, beat the soft butter with the powdered sugar and a pinch of salt using an electric mixer until creamy. Add the egg yolks one at a time. Pour in the melted chocolate and mix until smooth and creamy. Sift together the gluten-free flour mix and cocoa powder, then fold them into the batter until incorporated. Gently fold the whipped egg whites into the batter in several additions, using slow movements from bottom to top to keep the mixture airy. Pour the batter into a 7-inch (18 cm) buttered pan (optionally dusted with gluten-free flour). Bake in a 340°F (170°C) preheated static oven for about 30 minutes. Test with a toothpick. Let the cake cool slightly, remove it from the pan, and allow it to cool completely on a wire rack. Slice the cake into two layers. Spread about 1/2 cup raspberry jam (120 g) over the bottom layer, add the fresh raspberries, and cover with the second layer. Spread the remaining 2 tablespoons jam (30 g) over the surface to help the glaze stick. Chill in the freezer for 15 minutes. Heat the cream without bringing it to a boil. Pour it over the chopped dark chocolate and mix until smooth. Add the butter and stir until fully incorporated. Place the cake on a wire rack with a tray underneath. Pour the ganache over the center and let it drip down the sides, smoothing with a spatula. Refrigerate for about 20 minutes until the topping firms up. Top with fresh raspberries and a few mint leaves.

## Stats

- **Views:** 9,084
- **Likes:** 182
- **Shares:** 11
- **Comments:** 2

## Tags

sachercake, glutenfreebaking, chocolatecake, giallolovesitaly, raspberries

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