Im sooooo happy I found your channel! I dont like cooking channel that play annoying music and show the words rather than have someone speak and give details. You are a talented chef and i appreciate you sharing your knowledge and experience!
Very much appreciate the use of one bowl to separately mix the whites and the yokes of the eggs and how simple and easy the decoration is. Definitely my next project. Thank you for sharing.
The name of the cake comes from the pastry chef who invented it in 1832, Franz Sacher. The Sacher Hotel opened up later and was famous for its cake, not the other way around.
I was talking to my friend and asked her what cake she would like for her birthday and she said chocolate 🍫 and this recipe happened to pop up right on time! This looks delicious and I’m sure she will love it ❤️🎂🍰
Oh Anna this looks soooo good! Do u still make pastries 🥮 and cakes for the public? Or this wonderful channel. I a,ways look forward to new a d decadent pastries, breads, cakes, etc....thank u for the demonstration!
Wow, that's total decadence, Anna! Such an elegant dessert! Oh a side note, I made your pumpkin chocolate bundt cake for Thanksgiving this weekend and it was a huge hit! We all loved it! 🙏🇨🇦❤ I love your channel and recipes, please don't stop!! 😊
congratulations on 502K subscribers Anna, you deserve them all and then some. I am an old time subscriber and I couldn't be more happier for you. Love this cake its fantastic, I will be making it.
I made a Sacher Torte in place of the usual Christmas 2 years ago (with a practice run a month before) unfortunately, I ruined 2 lots of chocolate glaze, in the making of it and had to make a ganache, so will try your method of making the glaze, hopefully that will work for me next time. I added a little apricot brandy to my apricot glaze, naughty but very nice. A friend recently sent me a Sacher Torte from Salzburg and, even though it took a week to get to my home in the UK, it was a lovely cake, and very similar to the ones I have made the year before. Thank you for a very informative video.
Oh I know this cake. This is a traditional Austrian chocolate cake because I have a Austrian friend that is really nice to me 😀 and I'm into European cuisine as well.
Thanks Anna, this might be the best cake I ever made, one thing I recommend is using a normal chocolate glaze like the one you use for eclairs. I made this glaze but it was overly sweet I didn’t put it on the cake and made a new one
Yeah I find that her recipes are hit and miss. I find this to be too sweet and cake was a bit dry even when she cut it. Some of her recipes are great some are not. I often wonder which ones I can try and it may not turn out well.
She uses lots of sugar to create the shiny mirror effect because the more sugar incorporated, the more shiny it is. I read somewhere that the original sacher torte does not use gelatine or ganache. Just this simple chocolate and sugar mix. I made this cake twice and i always reduce the sugar and water 30 percent. Still taste wonderful, but of course i did not get the super-shiny result like the one she made. If the cake feels dry, I am not suprised. The technique of making this cake is actually very similar with Chiffon Cake. The differences are in the egg composition and the fat used. So, it should have the chiffon cake texture, which is not as moist as sponge cake.
I always watch and I would really like to know how to make them. I know you have done some that I have seen. Always love learning new techniques. I live your channel. Thank you so much
Hi Anna I haven't had any success with the glaze yet; the mixture splits when I add the chocolate. Can you recommend any particular chocolate or which ones to avoid? I have heard the term 'cocoa butter' , 'couverture' 'compound chocolate' . it's so confusing. thanks
It is an amazing recipe. I love this cake. Can’t wait to try it. However, I have couple of questions, does the cake flour have rising agent in it? If I want to bake this cake in 20cm pan, can I reduce the ingredients by 5/7 or what ratio would be good? Thanks a lot.
There are 3 kinds of flour : High Protein Flour (you call it as Bread Flour), Medium Protein Flour (you call it as All Purpose Flour) and Low Protein Floilur (or you call it as Cake & Pastry Flour). So, when you go to the store next time, ask the store to give you the Low Protein Flour.
I add some baking powder so the cake is not that compressed. It lightens up the cake, that I like, because the heavy glazes, and the cake itself are just too packed. The baking powder lightens it up. My Austrian Grandma adjusted the original recipe, and I follow her touches here with a wow!
Hi Anna, will this recipe work if I use a square 9inch pan ? I do not have a round tin as of now. Appreciate your reply. Thank you for the great recipe!
Hi Anna I love your shows so much... I watch them on TV all the time... I am from Namibia and was wondering if you can send me one of your mixter it will make my life so easy because I want to start my own baking business with your shows but I can't afford a mixer. Please it will make my dream come true.
Egg whites Sugar Butter Icing sugar 7 egg yolks Vanilla Cooled chocolate Cake and pastry flour Salt Pour the batter in the pan Bake for about 50 to 60 minutes Sclie the cake in half Apricot glaze Water Sugar 6 ounces dark chocolate Stir the chocolate untill it reaches 232 Pour the glaze on the cake and chill it Add some lines on the cake Cut the cake
You can make your own cake flour (1 cup) by mixing a cup of all purpose flour with 2 tablespoons corn flour. Then you need to sift the mix around twice.
Is the chocolate in the cake batter bittersweet or semi-sweet? Also, why not just bake it in two 9-inch pans, instead of having to cut it into two halves after baking?
I like how you just plop that vanilla in there... that's exactly how I do it.. eyeball is good enough. Another thing I do when making anything chocolate (especially brownies) is throw in a teaspoon of instant coffee.. just for enhancement. *YUM YUM*
@@ohyum (: I really want to!!!!!.... 😚 It doesn't look hard (but you make everything look easy)!!!!!... 😚☺ I think it would be a real nice Torte for Christmas!!!!!! ..... 😚☺ I am actually going to put it on my list!!!!!... 😚☺ I would even use it for Thanksgiving, (it seems so "fitting" too) but since Pumpkin Pies are usually one of the favs, I would prefer it more for Christmas!!!!!!.... 😚☺ It's nice for Birthdays too... 😚☺ And for Showers, Weddings, etc. 😚☺ Great for any occasion!!!!!!....... 😚☺🤗
@@ohyum (: A couple of weeks ago, I went to beat egg whites by hand, and they would not form!!!!!... :( So frustrating... :( Could that be due to the type of eggs used????? They were room temperature!!!!! Sure "beats" me lol ☺
The video was very didactic and straight to the point. The cake turned out excellent. The glaze was way too sweet, eliminating all the bitterness of the dark chocolate and leaving nothing but sweetness to balance out the tartness of the apricot. The people I served this to said it made them think of Turkish sweets, which is not what you expect from an Austrian dessert. Just 1/2 cup of sugar would have been enough. I tried a different recipe before, and the glaze tasted amazing without any added sugar.
Why does the mixer have the controls on the wrong side? Crap, I’ve been dividing my cakes in the wrong way. Thanks for the heads up. By the way, great torte! Yummy!
Great torte recipe but I thought the chocolate glaze was too sweet--I'll definitely make the torte again but I think I'll go back to ganache next time.
Looks grate but it didn't work for me. It didn't rise much at all. full of little bubbles but a bit solid. So, I'll do it again tonight. Maybe use less butter? turn up the temperature to 180? My husband will eat it anyway, lol
With this recipe, mine was fully rise and develop crack and crust... But after they got out from the oven, the cake slowly deflated / shrinked and the crack was closed. First, i thought this was a failure, but if you see the original sachertorte, it is not as high as Black Forest Cake. So, yeah... I could accept this result hahahaha.... My oven was a total mess.
Im sooooo happy I found your channel! I dont like cooking channel that play annoying music and show the words rather than have someone speak and give details. You are a talented chef and i appreciate you sharing your knowledge and experience!
Everything about your videos is of excellent quality--editing, music, instructions, visuals of each step, etc. BRAVA!!
Anna, your video doesn’t waste any time. You are smooth, eloquent, and have the process and explanation streamlined. You are a dream teacher.
i soooo agree with you
My dear Anna, I was looking for a recipe of this torte and I will use yours! Thanks a lot!
Great to hear Juan, thank you!
This channel deserves a Millions of subscribers, Anna is a good chef ❤️❤️❤️ I love your channel so much. It inspires me to bake goodies.
We agree! We'll get their with your help, so thank you for watching!
You are the best,,,,God bless yours hands
Such a beautiful baker a joy to watch
Very much appreciate the use of one bowl to separately mix the whites and the yokes of the eggs and how simple and easy the decoration is. Definitely my next project. Thank you for sharing.
Great to hear Alvin! Please let us know how it turns out!
Thank you so much Anna! Love your recipes as always and you too.💜❤
Thank you Philip!
That Apricot glaze is so delicious, I tried it many times, and with this cake - heaven! 😊😊
Then you know how good this cake can be!
I love baking and all your videos recipes helps me a lot. Thank you so much....
Very nice cake, well done, great video recipe! Thank you!👍😊
Thank you!
The name of the cake comes from the pastry chef who invented it in 1832, Franz Sacher. The Sacher Hotel opened up later and was famous for its cake, not the other way around.
I wanna be you when i grow up. I am sincerely interested in this field and watchig your vids get me back to my goals
That's amazing Anya, thank you! Just remember this line of work is all practice practice practice!
You’ve got this Anya. I believe in you.
I was talking to my friend and asked her what cake she would like for her birthday and she said chocolate 🍫 and this recipe happened to pop up right on time! This looks delicious and I’m sure she will love it ❤️🎂🍰
Perfect timing! Please let us know how it turns out!
Thanks Anna, I want to make the Sacher cake for a long time and you make it look easy. I already done the banana bread and it's incredible!
Glad you enjoyed the Banana Bread! This recipe is definitely a must try!
I used to make these a couple times a month. Now its been years and I wanted a reminder. Nice, concise video. Cake auction fundraiser here I come.
Dear chef good evening..so sweet to see you..and ur recipes..thnq
Good to see you too! Thank you for watching!
@@ohyum Dear chef plz do rose cooks.. please chef
Oh Anna this looks soooo good! Do u still make pastries 🥮 and cakes for the public? Or this wonderful channel. I a,ways look forward to new a d decadent pastries, breads, cakes, etc....thank u for the demonstration!
Thank you for watching Mike! Anna doesn't run a bakery that is open to the public.
I made some of your recipes, and it turns amazing 😁. Your recipes, mostly easy to following
Thank you! So happy these recipes worked out well for you!
Wow, that's total decadence, Anna! Such an elegant dessert! Oh a side note, I made your pumpkin chocolate bundt cake for Thanksgiving this weekend and it was a huge hit! We all loved it! 🙏🇨🇦❤ I love your channel and recipes, please don't stop!! 😊
That's amazing Susan, glad to hear it!
You've to inspired me to become a pastry chef , 😋
That's amazing to hear! Good luck!
congratulations on 502K subscribers Anna, you deserve them all and then some. I am an old time subscriber and I couldn't be more happier for you. Love this cake its fantastic, I will be making it.
Beautiful and Elegant Torte!!!
Thank you Ellen!
Well done, looks good
This two glazes chocolate cake is super beautiful and super fancy !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
And it's super delicious! :)
Love to dive into that !!! Looks so yummy !
Omg I’m korean boy! 🇰🇷🇰🇷🇰🇷
It’s so sweeet 😭❤️🙋🏻♂️
It's very sweet! Thank you fro watching! :)
Se me hizo agua la boca !! ahí va mi 👍
I love a cake with good amount of chocolate in it but not too much😍😋so good🤤
Glad you like it!
@@ohyum patiently waiting for the Q&A😊
Perfect and delicious as usual 😋😋😋😋😋👍👍😍💐
Thank you Ardemis!
Nothing to say 😊 you are always perfect ❤️ thank you for sharing ur amazing recipes ❤️❤️❤️
Thank you for watching!
I made a Sacher Torte in place of the usual Christmas 2 years ago (with a practice run a month before) unfortunately, I ruined 2 lots of chocolate glaze, in the making of it and had to make a ganache, so will try your method of making the glaze, hopefully that will work for me next time. I added a little apricot brandy to my apricot glaze, naughty but very nice.
A friend recently sent me a Sacher Torte from Salzburg and, even though it took a week to get to my home in the UK, it was a lovely cake, and very similar to the ones I have made the year before.
Thank you for a very informative video.
Oh I know this cake. This is a traditional Austrian chocolate cake because I have a Austrian friend that is really nice to me 😀 and I'm into European cuisine as well.
Hang on to that friend! :)
Looks amazing and delicious. Thanks Anna 💞
Thank you Ghada! It's a wonderful recipe and we hope you try it for yourself!
Thanks Anna, this might be the best cake I ever made, one thing I recommend is using a normal chocolate glaze like the one you use for eclairs. I made this glaze but it was overly sweet I didn’t put it on the cake and made a new one
Yeah I find that her recipes are hit and miss. I find this to be too sweet and cake was a bit dry even when she cut it. Some of her recipes are great some are not. I often wonder which ones I can try and it may not turn out well.
She uses lots of sugar to create the shiny mirror effect because the more sugar incorporated, the more shiny it is. I read somewhere that the original sacher torte does not use gelatine or ganache. Just this simple chocolate and sugar mix. I made this cake twice and i always reduce the sugar and water 30 percent. Still taste wonderful, but of course i did not get the super-shiny result like the one she made. If the cake feels dry, I am not suprised. The technique of making this cake is actually very similar with Chiffon Cake. The differences are in the egg composition and the fat used. So, it should have the chiffon cake texture, which is not as moist as sponge cake.
Oh yeah thank you yummmmmmm. I think you should make all those desserts from Great British Baking Show
That would be a treat!
I always watch and I would really like to know how to make them. I know you have done some that I have seen. Always love learning new techniques. I live your channel. Thank you so much
I like chocolate cake, thank u for the recepie I'll bake it
Amazing! Please let us know how it turns out!
Yum💛 literally drooling
It must be time to start baking Karla! :)
Oh yum. My fav combo
That's great Evan! Are you going to try making it?
Yea definitely will try making it 😊
Hi Anna I haven't had any success with the glaze yet; the mixture splits when I add the chocolate. Can you recommend any particular chocolate or which ones to avoid? I have heard the term 'cocoa butter' , 'couverture' 'compound chocolate' . it's so confusing. thanks
No Anna Olsen noo u r the best I have to cook
It is an amazing recipe. I love this cake. Can’t wait to try it. However, I have couple of questions, does the cake flour have rising agent in it? If I want to bake this cake in 20cm pan, can I reduce the ingredients by 5/7 or what ratio would be good? Thanks a lot.
Oh
Es muy delicioso😍
Exactly!
VERY NICE
Thank you!
Gracias me encanta seguir AnnOlso por favor en español
Thank you
I've been liking you since I'm 7 until now which is I'm 19. I've been admiring you since your tv show 'sugar'. 😭❤️✨
Thank you for the continued support Nurin!
I want to make this.
Thank you for the recipe ! Can we use AP flour ? No need for baking powder in this recipe ? Thx
Amazing!
You said it!
Anna you are the best! I love your recipes! Tell me how can I make "pastry flour" because I live in Argentina. Thanks for all
There are 3 kinds of flour : High Protein Flour (you call it as Bread Flour), Medium Protein Flour (you call it as All Purpose Flour) and Low Protein Floilur (or you call it as Cake & Pastry Flour). So, when you go to the store next time, ask the store to give you the Low Protein Flour.
Sweet greetings from indonesia. I like your videos💕😬
Sweet torte
YUMMY DELICIOUS 😍😍😍
ANNA ALWAYS PERFECT ❤️
Thank you Christine! :)
Nice recipes😍😍😍😍
I hope I have a best friend like this one day!
Yummy😋...Anna you crossed 5 lakh subscribes,congratulations💐
Thank you! We are so proud of this achievement and so thankful to all of our subscribers.
I add some baking powder so the cake is not that compressed. It lightens up the cake, that I like, because the heavy glazes, and the cake itself are just too packed. The baking powder lightens it up. My Austrian Grandma adjusted the original recipe, and I follow her touches here with a wow!
Made this tonight. Came out great except I dont think I got the glaze to the right temp. Made it work.
Hi Anna, will this recipe work if I use a square 9inch pan ? I do not have a round tin as of now. Appreciate your reply. Thank you for the great recipe!
It's really sweet like you😊
Thank you!
Here we go again omg 🤤🤤
Twice a week, we're here for you! :)
@@ohyum I enjoy all your videos and I must say I mostly enjoy trying to recreate all the recipes also
Hi Anna I love your shows so much... I watch them on TV all the time... I am from Namibia and was wondering if you can send me one of your mixter it will make my life so easy because I want to start my own baking business with your shows but I can't afford a mixer. Please it will make my dream come true.
Egg whites
Sugar
Butter
Icing sugar
7 egg yolks
Vanilla
Cooled chocolate
Cake and pastry flour
Salt
Pour the batter in the pan
Bake for about 50 to 60 minutes
Sclie the cake in half
Apricot glaze
Water
Sugar
6 ounces dark chocolate
Stir the chocolate untill it reaches 232
Pour the glaze on the cake and chill it
Add some lines on the cake
Cut the cake
Dear Anna, is the cake & pastry flour essential to this recipe? Can I use all purpose flour? If yes, what would be the amount? Thank you in advance.
You can make your own cake flour (1 cup) by mixing a cup of all purpose flour with 2 tablespoons corn flour. Then you need to sift the mix around twice.
Wowww
You said it!
7:27 like "mmm (good) MMMM (i wasn't expecting this)"
GREAT
Can I use strawberry jam (its my favourite😋)
Definitely, but just remember that the taste will change based on what jam you use.
Traditionally it's made with apricot jam. You can make it with other kinds of jam but it won't be a Sacher torte then.
New combination!
And a delicious one! :)
Yum!!!
Thank you Ethan!
Anna, is the icing sugar necessary?
Can we skip that?
Is the chocolate in the cake batter bittersweet or semi-sweet? Also, why not just bake it in two 9-inch pans, instead of having to cut it into two halves after baking?
I like how you just plop that vanilla in there... that's exactly how I do it.. eyeball is good enough. Another thing I do when making anything chocolate (especially brownies) is throw in a teaspoon of instant coffee.. just for enhancement. *YUM YUM*
Great idea Hammy!
Hi Anna, can I ask whether your oven temperatures are for fan or non-fan oven please?
Great, great and one more GREAT!
I wanna work in your kitchen, even at utility cleaner position!)
That's so kind!
😢 delicious
Why a tear?
Oh Yum with Anna Olson cause I’m hungry right now 🤣
Wow
That is the correct reaction!
(: This is a real Beautiful Torte Anna!!!!!!.... ☺ Thank you.... 😚
Thank you Maria! Are you going to try and make it?
@@ohyum
(: I really want to!!!!!.... 😚
It doesn't look hard (but you make everything look easy)!!!!!... 😚☺
I think it would be a real nice Torte for Christmas!!!!!! ..... 😚☺
I am actually going to put it on my list!!!!!... 😚☺ I would even use it for Thanksgiving, (it seems so "fitting" too) but since Pumpkin Pies are usually one of the favs, I would prefer it more for Christmas!!!!!!.... 😚☺
It's nice for Birthdays too... 😚☺
And for Showers, Weddings, etc. 😚☺
Great for any occasion!!!!!!....... 😚☺🤗
@@ohyum
(: I really love the "sponge-type" cakes too!!!!!.... 😚☺
@@ohyum
(: A couple of weeks ago, I went to beat egg whites by hand, and they would not form!!!!!... :(
So frustrating... :(
Could that be due to the type of eggs used????? They were room temperature!!!!! Sure "beats" me lol ☺
Can I skip the apricot jam? Or any recommendation for a substitute of it?
You can use another type of jam!
Oh Yum with Anna Olson Thanks! I love to try the apricot jam, but I'm afraid it's not available here in the Philippines.
What stage should we take out the glaze wen we don’t own a thermometer??
What Kind of Cocoa powder do you use? Been using Cacao do Pernigotti and can’t find it anymore.
😋
The video was very didactic and straight to the point. The cake turned out excellent. The glaze was way too sweet, eliminating all the bitterness of the dark chocolate and leaving nothing but sweetness to balance out the tartness of the apricot. The people I served this to said it made them think of Turkish sweets, which is not what you expect from an Austrian dessert. Just 1/2 cup of sugar would have been enough. I tried a different recipe before, and the glaze tasted amazing without any added sugar.
Can we substitute apricot jam for any other jam
Yes, although the flavour will be different.
Can you also use a raspberry or peach jam?
Sure! You will get a different flavour, but if you prefer raspberry or peach jam then use them!
Eggs 🕳️
Sugar 🍞
Butter 🌋
Icing sugar 🐖
Vanilla 🧆
melted chocolate 🏋️
Cake flour 👋
Salt 🤏
Bake the cake for about 50-60 minutes 🌡️
Apricot jam 🚤
Water 🩸
Sugar 🧑🦱
Bittersweet chocolate 🏹
Bittersweet chocolate 🎈 Chocolate glaze 📎
Apricot jam 🎞️
Candies 🗻
Can i change apricot jem to strwberry jem....
Why does the mixer have the controls on the wrong side?
Crap, I’ve been dividing my cakes in the wrong way. Thanks for the heads up.
By the way, great torte! Yummy!
Can you make a yellow cake please?
how does that get glossy and smooth again? Boof, was it?
Great torte recipe but I thought the chocolate glaze was too sweet--I'll definitely make the torte again but I think I'll go back to ganache next time.
The 2 MMMMMmmmms at the very end say it all....7:27
Your first reaction is always the best review!
Español gracias
and we have that with a whole lot of whipping cream
If you like! (That sounds delicious!)
You beautiful girl with awesome recipe....thank you
Thank you Amelia!
Is that cake dry? because it looks dry..
Vijialetchumy Muniandy it’s not dry I made it today and it’s spongy, and with the jam glaze and chocolate it’s the perfect balance
Looks grate but it didn't work for me.
It didn't rise much at all. full of little bubbles but a bit solid.
So, I'll do it again tonight. Maybe use less butter? turn up the temperature to 180?
My husband will eat it anyway, lol
With this recipe, mine was fully rise and develop crack and crust... But after they got out from the oven, the cake slowly deflated / shrinked and the crack was closed. First, i thought this was a failure, but if you see the original sachertorte, it is not as high as Black Forest Cake. So, yeah... I could accept this result hahahaha.... My oven was a total mess.
No chopped almonds?
Can you bake this in 2 pans if you lack the skill to cut it in half?