Sachertorte [0000585]

Ingredients:

1 cup gluten-free all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 cup unsalted butter, softened
6 large eggs, separated
1 cup apricot jam
1 cup gluten-free chocolate, melted
Powdered sugar for dusting
Whipped cream for serving

Steps:

Preheat your oven to 350°F (175°C) and grease a round cake pan.
In a bowl, combine gluten-free flour and cocoa powder.
In another bowl, cream together sugar and softened butter until light and fluffy.
Add egg yolks one at a time, beating well after each addition.
Gradually mix in the dry ingredients until well combined.
In a separate clean, dry bowl, whip egg whites until stiff peaks form.
Gently fold the whipped egg whites into the batter.
Pour the batter into the prepared pan and bake for about 45-50 minutes or until a toothpick comes out clean.
Allow the cake to cool, then spread apricot jam over the top.
Melt gluten-free chocolate and pour it over the jam layer.
Let the chocolate set, then dust the Sachertorte with powdered sugar.