Birthday Sachertorte

• 230 g Frusano organic dark chocolate
• 135 g soft butter (lactose-free)
• 230 g Frusano grain sugar 
• 6 eggs 
• 1 pinch of salt 
• 160 g gluten-free flour mix
• 3 tbsp Frusano blackcurrant fruit spread 
• 3 tbsp of your favourite milk

1. Preheat the oven to 170 degrees Celsius (upper/lower heat). 
2. Cream the butter with 120g sugar. 
3. Melt 130g dark chocolate in a bain-marie.
4. Add the melted chocolate to the mixture and stir. 
5. Separate the eggs, add the egg yolks to the mixture and stir. 
6. Beat the egg whites, 110g sugar and a pinch of salt until stiff. Then carefully fold the beaten egg whites into the butter, sugar and chocolate mixture. 
7. Gradually add the sifted gluten-free flour mix to the mixture and stir in carefully. 
8. Spread the mixture evenly on a baking tray lined with baking paper. Bake for approx. 20 minutes and leave to cool completely.
9. Cut two even layers out of the finished dough. 
10. Spread your favourite milk on the layers. 
11. Put the redcurrant fruit spread in a saucepan, heat and stir until smooth. 
12. Spread the fruit spread on one cake layer and place the other cake layer on top. 
13. Melt 100g dark chocolate and pour over the cake. Spread the chocolate evenly, then leave the cake to cool.

We hope you enjoy making and eating it, and bon appétit!