Professional Baker Teaches You How To Make SACHER TORTE!

Sacher Torte is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-inch (23 cm) torte
Serves 10-12
Ingredients
Cake
6 oz (180 g) bittersweet chocolate, chopped
½ cup (115 g) unsalted butter, at room temperature
1 cup (130 g) icing sugar, sifted
7 large eggs, separated and at room temperature
1 tsp (5 mL) vanilla extract
1 cup (130 g) cake & pastry flour, sifted
½ tsp (2.5 g) salt
2/3 cup (140 g) granulated sugar
Chocolate Glaze and Assembly
2 cups (500 mL) apricot jam
1 ½ cups (300 g) granulated sugar
¾ cup (175 mL) water
6 oz (180 g) bittersweet chocolate, chopped
Directions
1. Preheat the oven to 325 F (160 C). Grease and line the bottom and sides of a 9-inch springform pan with parchment paper.
2. Melt the chocolate in a metal bowl placed over a pot of barely simmering water, stirring gently until melted. Set aside to cool to room temperature.
3. Using electric beaters or a stand mixer fitted with a paddle attachment, beat the butter and icing sugar on medium-low speed until smooth. Add the egg yolks and vanilla and beat on medium speed, scraping down the bowl as needed. While mixing on medium speed, beat in the melted chocolate. In a separate bowl, sift in the flour and salt and set aside.
4. In a separate or clean bowl, whip the egg whites on high speed until they are foamy and then slowly pour in the sugar while mixing, continuing to whip until the whites hold a soft peak when the beaters are lifted. Fold in the whites in 3 additions, alternating with the flour and starting with the egg whites, folding until evenly incorporated. Scrape the batter into the prepared pan and spread to level. Bake the cake for 50-60 minutes, until a skewer inserted in the centre of the cake comes out clean. Don’t worry if you see a crust form on the top of the cake, or if it domes a little - it will settle once it cools, and the crust actually makes a good base for the cake (since it will become the bottom of the cake.)
5. To start assembling the cake, remove it from the pan and place it upside down onto a cake board (or if you don’t have one, use the clean base from your springform pan.) Use a serrated knife to cut the cake in half horizontally. If you are using apricot jam with pieces of fruit visible, puree the jam to make it smooth and spreadable. Spread an even layer of jam on the top of the bottom layer and cover with the top layer. Cover the top and sides of the cake with the jam, taking time to make sure it is smooth (this way the glaze will go on smoothly.) Chill the cake for about an hour before glazing.
6. For the glaze, bring the sugar, water and chocolate up to a full boil in a medium saucepan over high heat, whisking at first and then stirring constantly until it reaches 232 F (111 C) on a candy thermometer. Remove the pan from the heat and let the glaze cool for 2 minutes.
7. Place the cake on a cooling rack that is resting over a parchment-lined baking tray. Pour the hot glaze over the cake starting at the centre and letting it flows to the edges and over - Keep the glaze flowing and pour over the edges to make sure any bare spots are covered - do not use a palette knife to spread. The glaze will set quickly. Let this set and then chill until ready to serve or decorate. The extra glaze (dripped under the cake) can be scooped up and re-melted for piping details after the cake has set. It is classic to write “Sacher” in cursive writing on the torte, but feel free to decorate as you wish.
The cake will keep for up to 4 days, refrigerated, but it can also sit out at room temperature for a few hours and is best enjoyed at room temperature.
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#OhYum

[@guerralg63]

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!

[@christineflygirl]

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.

[@1973TJM]

Everything about your videos is of excellent quality--editing, music, instructions, visuals of each step, etc. BRAVA!!

[@ft.Pluvi0phile]

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

[@ohyum]

That's amazing Anya, thank you! Just remember this line of work is all practice practice practice!

[@raphprins6961]

You’ve got this Anya. I believe in you.

[@classicalbean]

Anna, your video doesn’t waste any time. You are smooth, eloquent, and have the process and explanation streamlined. You are a dream teacher.

[@Igniting-Moments]

i soooo agree with you

[@antoniajagodic]

That Apricot glaze is so delicious, I tried it many times, and with this cake - heaven! 😊😊

[@ohyum]

Then you know how good this cake can be!

[@seram8]

My dear Anna, I was looking for a recipe of this torte and I will use yours! Thanks a lot!

[@ohyum]

Great to hear Juan, thank you!

[@philipvelaitham8863]

Thank you so much Anna! Love your recipes as always and you too.💜❤

[@ohyum]

Thank you Philip!

[@virginialeclercq3983]

I love baking and all your videos recipes helps me a lot. Thank you so much....

[@LaBucci]

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 ❤️🎂🍰

[@ohyum]

Perfect timing! Please let us know how it turns out!

[@melodybeitzel5378]

Love to dive into that !!! Looks so yummy !

[@essiefowler9775]

Such a beautiful baker a joy to watch

[@hyasbigworld9449]

This channel deserves a Millions of subscribers, Anna is a good chef ❤️❤️❤️ I love your channel so much. It inspires me to bake goodies.

[@ohyum]

We agree! We'll get their with your help, so thank you for watching!

[@donamary1124]

You are the best,,,,God bless yours hands

[@AussieAngeS]

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.

[@ellendelights]

Beautiful and Elegant Torte!!!

[@ohyum]

Thank you Ellen!

[@WedartStudio]

Very nice cake, well done, great video recipe! Thank you!👍😊

[@ohyum]

Thank you!

[@maheensohail9528]

You've to inspired me to become a pastry chef , 😋

[@ohyum]

That's amazing to hear! Good luck!

[@alvinmonteza6133]

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.

[@ohyum]

Great to hear Alvin! Please let us know how it turns out!

[@karlalaine6728]

Yum💛 literally drooling

[@ohyum]

It must be time to start baking Karla! :)

[@CHOMAD]

Omg I’m korean boy! 🇰🇷🇰🇷🇰🇷 It’s so sweeet 😭❤️🙋🏻‍♂️

[@ohyum]

It's very sweet! Thank you fro watching! :)

[@fideli84]

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!

[@ohyum]

Glad you enjoyed the Banana Bread! This recipe is definitely a must try!

[@preppysquirrel9712]

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.

[@sansol3395]

Se me hizo agua la boca !! ahí va mi 👍

[@buitenzorg86]

I made some of your recipes, and it turns amazing 😁. Your recipes, mostly easy to following

[@ohyum]

Thank you! So happy these recipes worked out well for you!

[@Miso1967]

Nothing to say 😊 you are always perfect ❤️ thank you for sharing ur amazing recipes ❤️❤️❤️

[@ohyum]

Thank you for watching!

[@susanmeyer9619]

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!! 😊

[@ohyum]

That's amazing Susan, glad to hear it!

[@praiseworthy]

Well done, looks good

[@helenwong1214]

This two glazes chocolate cake is super beautiful and super fancy !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@ohyum]

And it's super delicious! :)

[@benky4146]

Oh Es muy delicioso😍

[@ohyum]

Exactly!

[@gothica64]

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.

[@ardemisaguirre8088]

Perfect and delicious as usual 😋😋😋😋😋👍👍😍💐

[@ohyum]

Thank you Ardemis!

[@ronaldtongol4058]

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.

[@ohyum]

Hang on to that friend! :)

[@ghada7nassr]

Looks amazing and delicious. Thanks Anna 💞

[@ohyum]

Thank you Ghada! It's a wonderful recipe and we hope you try it for yourself!

[@arooj456]

Amazing!

[@ohyum]

You said it!

[@mkivy]

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!

[@ohyum]

Thank you for watching Mike! Anna doesn't run a bakery that is open to the public.

[@aquasilvi7656]

I like chocolate cake, thank u for the recepie I'll bake it

[@ohyum]

Amazing! Please let us know how it turns out!

[@CH-vs1hx]

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.

[@evanhanna5156]

Oh yum. My fav combo

[@ohyum]

That's great Evan! Are you going to try making it?

[@evanhanna5156]

Yea definitely will try making it 😊

[@christineyap7004]

Sweet torte YUMMY DELICIOUS 😍😍😍 ANNA ALWAYS PERFECT ❤️

[@ohyum]

Thank you Christine! :)

[@sunfloweryap5431]

Nice recipes😍😍😍😍

[@swapnac204]

Dear chef good evening..so sweet to see you..and ur recipes..thnq

[@ohyum]

Good to see you too! Thank you for watching!

[@swapnac204]

@@ohyum Dear chef plz do rose cooks.. please chef

[@angeltabot3932]

I love a cake with good amount of chocolate in it but not too much😍😋so good🤤

[@ohyum]

Glad you like it!

[@angeltabot3932]

@@ohyum patiently waiting for the Q&A😊

[@nurinazuan842]

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'. 😭❤️✨

[@ohyum]

Thank you for the continued support Nurin!

[@ScribblebytesWorldwide]

I hope I have a best friend like this one day!

[@shalaali6266]

Here we go again omg 🤤🤤

[@ohyum]

Twice a week, we're here for you! :)

[@shalaali6266]

@@ohyum I enjoy all your videos and I must say I mostly enjoy trying to recreate all the recipes also

[@divyalakshmi9013]

Thank you

[@michellelloyd6256]

Oh yeah thank you yummmmmmm. I think you should make all those desserts from Great British Baking Show

[@ohyum]

That would be a treat!

[@michellelloyd6256]

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

[@twosiciliansisters5747]

No Anna Olsen noo u r the best I have to cook

[@adlnks1499]

Sweet greetings from indonesia. I like your videos💕😬

[@twosiciliansisters5747]

I want to make this.

[@shiellylierience7528]

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!

[@robertpait1916]

Made this tonight. Came out great except I dont think I got the glaze to the right temp. Made it work.

[@Luigi-qh3pw]

Yum!!!

[@ohyum]

Thank you Ethan!

[@nedal20a]

Thank you for the recipe ! Can we use AP flour ? No need for baking powder in this recipe ? Thx

[@litoboy5]

GREAT

[@lanhod]

7:27 like "mmm (good) MMMM (i wasn't expecting this)"

[@pattidownes5832]

Hi Anna, can I ask whether your oven temperatures are for fan or non-fan oven please?

[@minarembaum8955]

Gracias me encanta seguir AnnOlso por favor en español

[@divyalakshmi9013]

Wowww

[@ohyum]

You said it!

[@AMB666]

It's really sweet like you😊

[@ohyum]

Thank you!

[@freddyjoe8561]

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

[@hibakalthoum2593]

VERY NICE

[@ohyum]

Thank you!

[@tarigmergani3903]

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

[@artsmadz1427]

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.

[@channelchanel7488]

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.

[@asianauthenticrecipes5491]

Wow

[@ohyum]

That is the correct reaction!

[@hannahirfan4277]

New combination!

[@ohyum]

And a delicious one! :)

[@sensesense3193]

Anna, is the icing sugar necessary? Can we skip that?

[@marissasola1607]

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

[@channelchanel7488]

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.

[@kandicecappello8557]

What Kind of Cocoa powder do you use? Been using Cacao do Pernigotti and can’t find it anymore.

[@mubarakkaz617]

What stage should we take out the glaze wen we don’t own a thermometer??

[@lqisha]

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.

[@manasaotla]

Yummy😋...Anna you crossed 5 lakh subscribes,congratulations💐

[@ohyum]

Thank you! We are so proud of this achievement and so thankful to all of our subscribers.

[@lillumination5388]

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!

[@ismahhani1851]

Can i change apricot jem to strwberry jem....

[@marialoureiro455]

(: This is a real Beautiful Torte Anna!!!!!!.... ☺ Thank you.... 😚

[@ohyum]

Thank you Maria! Are you going to try and make it?

[@marialoureiro455]

@@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!!!!!!....... 😚☺🤗

[@marialoureiro455]

@@ohyum (: I really love the "sponge-type" cakes too!!!!!.... 😚☺

[@marialoureiro455]

@@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 ☺

[@War82War]

Great, great and one more GREAT! I wanna work in your kitchen, even at utility cleaner position!)

[@ohyum]

That's so kind!

[@agaspversilia]

😋

[@romyv6532]

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?

[@DavidWilliams-ko4vl]

how does that get glossy and smooth again? Boof, was it?

[@Phaeton8285]

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.

[@ashmitharatnayake4759]

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.

[@anushreemukund]

Can we substitute apricot jam for any other jam

[@ohyum]

Yes, although the flavour will be different.

[@erinmustaffa]

😢 delicious

[@ohyum]

Why a tear?

[@erinmustaffa]

Oh Yum with Anna Olson cause I’m hungry right now 🤣

[@mary-jeanslaughter8]

Can you also use a raspberry or peach jam?

[@ohyum]

Sure! You will get a different flavour, but if you prefer raspberry or peach jam then use them!

[@aurelsheremetaj4183]

Can I use strawberry jam (its my favourite😋)

[@ohyum]

Definitely, but just remember that the taste will change based on what jam you use.

[@Uummannaqsong]

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.

[@shannonc6624]

Can you make a yellow cake please?

[@mirasoldonoz3084]

Can I skip the apricot jam? Or any recommendation for a substitute of it?

[@ohyum]

You can use another type of jam!

[@mirasoldonoz3084]

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.

[@HammyTechnoid]

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]

Great idea Hammy!

[@minarembaum8955]

Español gracias

[@luisv007]

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!

[@uakari]

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.

[@KrisiMD]

and we have that with a whole lot of whipping cream

[@ohyum]

If you like! (That sounds delicious!)

[@vijialetchumymuniandy5584]

Is that cake dry? because it looks dry..

[@tarigmergani3903]

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

[@rootlesscosmopolite]

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.

[@eskerinola5845]

No chopped almonds?

[@madhushreevijayakumar5181]

Bittersweet chocolate 🎈 Chocolate glaze 📎 Apricot jam 🎞️ Candies 🗻

[@HammyTechnoid]

The 2 MMMMMmmmms at the very end say it all....7:27

[@ohyum]

Your first reaction is always the best review!

[@amelialing4148]

You beautiful girl with awesome recipe....thank you

[@ohyum]

Thank you Amelia!

[@cathyjackson8337]

Can you bake this in 2 pans if you lack the skill to cut it in half?

[@nagdr2675]

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

[@telafriend1]

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

[@channelchanel7488]

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.

[@katherinetan8508]

Anna Olson sifoncake