When it comes to baking, everybody is a critic, as I see in the comments. I've been making sachertorte for years and this is the best video I've seen so far! Brilliant explanation and I'm eager to try this version now :)
This is amazing! I made it multiple times. I love it i don't care what anyone says in the comments. Good work! I did modify it since I live in America and I don't know grams like the rest of the world. I converted to cups and tablespoons.
The temperature is 170C, which is 338F. Also the recipe mentioned “sugar” twice: 1) powder sugar- added to whipped the egg yolk. 2) granulated sugar - added after whipped egg whites.
Brilliant showcasing of a beautiful classic. I also made a glutenfree / wheat free version. Turned out perfect. Replace flour with 25 gram each potatostarch and Dove Glutenfree all purpose flour and 20 gram almond flour. Sieve several times before adding as per original recipe.
@Asim Rajput I followed Ernst Kram Instructions very exact, no other changes but the flour as mentioned in my previous comment 25 gram of each of potato flour, multipurpose gluten-free flour and almond flour.
Made one for my mums bday tonight. It looks great reminds me of a Jaffa cake (I tried the cake cuttings) How do you get the top so smooth? I used a pallet knife but still the top is not totally smooth. I guess it's technique. Thank you for the recipe!!
Le sue mani sono fatte dell'oro, il mio fratello. Vienna anche ha bisogno del suo magico...quando sta versando il cioccolato liquido (ganache - forse il può chimarsi ganaccio in italiano) sulla torta, ho sentito la musica della pioggia in Vienna 🍰🍫🎻🎷🎶🎼
Hello I really want to make this chocolate cake. I’m wandering about what do you mean by 00 baking flour and Vanilla pod? I leave in Mexico the altitude is diferente will matter?
Solo procura que no haga mucho calor o mucha humidad, el resto no importa. Usa la harina de trigo más blanda que puedas comprar, simplemente la harina de trigo que usas para hacer tortillas será suficiente. Compras una vaina de vainilla le sacas todo lo que tiene adentro y eso simplemente lo agregas como condimento, si te quieres facilitar la vida echale dos una cuchara de vainilla artificial liquida, de la que nos venden en cualquier lugar. Saludos desde Munich.
If you don't what those two things are, you should not try this recipe because it is not as simple as the chef shows. Also, the original Sacher torte doesn't have cream on the ganache, Good luck
@@marciohale3185 a ganache by definition is 1:1 cream and chocolate (or another ratio for different purposes), so what you mean to say is that there is no ganache on sachertorte, just a chocolate glaze or icing made of sugar, water and chocolate.
Hello, I made your cake yesterday and it’s delicious.. but.. shouldn’t there be some leavening agent, baking powder for example? Cake flour doesn’t contain any baking powder, right?
I made sacher torte twice and it is supposed to be dry on the outside but moist in the inside. Actually, the technique is kinda similar with Chiffon Cake. If you look for sachertorte recipe in other channels, you'll find the same result.
@@GialloZafferanoItalianRecipes where in the world does one get cake flour and America I looked in a lot of places for it several years ago and gave up and I didn't want to order it online
That's what I thought too. Isn't Sacher supposed to have a dark chocolate color? The cake in the video is light brown-ish and pale; I would never guess this is a Sacher from the look of it.
La mia prima sacher è venuta abbastanza buona. Attenzione alle cose apparantemente semplici, comwe tagliare a meta il pan di spagna, perché se tagliato male può rovinare l'estetica della ganache finale.
It seems to me that the cake that the cook cuts is not the same as the one bake and decorate. the surface looks much smoother, I think I buy it in a confectionery. on the other hand, the sacher cake seems to me excessively sweet, cloying, they add too much jam.
Hi Marco, Sonia ended her adventure with GialloZafferano a few years ago. Mr. Knam is one of the greatest pastry Chefs in the world and his Sacher recipe is precise and true to the original!
I have tried the recipe. It is ok, Nothing special, but just ok, but it is a hell a tiny cake. That is so stupid. I mean at the end all that effort for like 5 pieces, what the ...In case someone is making, do the double of everything. I highly recommending!
My ancestors were confectioner in Austria in the years 1800 in Austria. And make their own cake who competed the Sachertorte and tastes far better and you don't use flour.
It sounds like your ancestors did not become as famous as Sarcher neither did their cake. Either they didn’t share it or it actually isn’t as good, LOL!
When it comes to baking, everybody is a critic, as I see in the comments. I've been making sachertorte for years and this is the best video I've seen so far! Brilliant explanation and I'm eager to try this version now :)
no :) its definitely not original
Truth
@@aal5965 in fact it isn’t meant to be so
I have backed it today. Came out perfectly. Those little chefs secrets are the best advice I have heard. Thank you!
Well and simply explained. Best Sarchertorte video I have found. TY :)
absolutely marvelous
Amazing recipe 🎉 love it 🥰Thank you so much !!!
This is amazing! I made it multiple times. I love it i don't care what anyone says in the comments. Good work!
I did modify it since I live in America and I don't know grams like the rest of the world. I converted to cups and tablespoons.
Boa tarde! muito bom sua massa de chocolate. o bolo ficou maravilhoso. adorei. 👍👏👏👏💖
Looks amazing
Fantastico Ernst 🌹💙👏
I tried this recipe and I love it!! One of the best recipes I’ve ever tried and a fool proof!
Can you tell me, did you buy the iced sugar. Or you can make it at home?
Delicious!
That's purely an art! God bless you ✝️
The temperature is 170C, which is 338F. Also the recipe mentioned “sugar” twice: 1) powder sugar- added to whipped the egg yolk. 2) granulated sugar - added after whipped egg whites.
yummy!!!! look so good!!! must try attempt to make ,..
Hmmm lecker danke
Brilliant showcasing of a beautiful classic. I also made a glutenfree / wheat free version. Turned out perfect. Replace flour with 25 gram each potatostarch and Dove Glutenfree all purpose flour and 20 gram almond flour. Sieve several times before adding as per original recipe.
@Asim Rajput I followed Ernst Knam recipe and exact instruction (good scale needed
@Asim Rajput I followed Ernst Kram Instructions very exact, no other changes but the flour as mentioned in my previous comment 25 gram of each of potato flour, multipurpose gluten-free flour and almond flour.
Stavo cercando la ricetta anche perché questo video l'avevo già visto... poi inizia la traduzione e mi spavento
Pure io volevo vedere se avessero pubblicato lo stesso video e poi mi sono cagato in mano con la voce 😂
A Sacher Torte Áustria 🇦🇹 ! Hum !!! Adoro! Kisses ! Bolito Típico Áustria 🇦🇹 !!, HUM ! Je Adore ! Kisses ! CÉLIA Sousa ❤❤❤❤❤❤
you're right!
Made one for my mums bday tonight. It looks great reminds me of a Jaffa cake (I tried the cake cuttings)
How do you get the top so smooth? I used a pallet knife but still the top is not totally smooth. I guess it's technique.
Thank you for the recipe!!
Ahhh I think I answered my own question. I used double cream rather than single in the ganache..
Hi, i would like to ask if i should cool the cake before glazing it with apricot jam,if i should,then for how long?
Thank you!
Most recipes ive seen dont let it cool before putting on the jam, i think it helps to "soak" the cake better
Does the glaze come out hardened like in the original sachertorte?
شكرا يا شيف
Machen Sie auch leckeren Apfelkuchen ?
Le sue mani sono fatte dell'oro, il mio fratello. Vienna anche ha bisogno del suo magico...quando sta versando il cioccolato liquido (ganache - forse il può chimarsi ganaccio in italiano) sulla torta, ho sentito la musica della pioggia in Vienna 🍰🍫🎻🎷🎶🎼
Grazie mille, signore. un cuore molto Bello *Chiamarsi - scusa per l'errore 🌹🌹🌹
It probably ought to be stated that this cooking temperature is 170 Celsius (or 338 Fahrenheit )
Yakitate!! Japan
Wait what I don’t remember them having a Sachertorte episode 😅
Hello I really want to make this chocolate cake. I’m wandering about what do you mean by 00 baking flour and Vanilla pod?
I leave in Mexico the altitude is diferente will matter?
Solo procura que no haga mucho calor o mucha humidad, el resto no importa.
Usa la harina de trigo más blanda que puedas comprar, simplemente la harina de trigo que usas para hacer tortillas será suficiente.
Compras una vaina de vainilla le sacas todo lo que tiene adentro y eso simplemente lo agregas como condimento, si te quieres facilitar la vida echale dos una cuchara de vainilla artificial liquida, de la que nos venden en cualquier lugar.
Saludos desde Munich.
If you don't what those two things are, you should not try this recipe because it is not as simple as the chef shows. Also, the original Sacher torte doesn't have cream on the ganache, Good luck
@@marciohale3185 a ganache by definition is 1:1 cream and chocolate (or another ratio for different purposes), so what you mean to say is that there is no ganache on sachertorte, just a chocolate glaze or icing made of sugar, water and chocolate.
👍👍👍😋
Hello, I made your cake yesterday and it’s delicious.. but.. shouldn’t there be some leavening agent, baking powder for example? Cake flour doesn’t contain any baking powder, right?
The eggs function as a leavening agent.
The smile in the end had me dead
me too
In the video it says 00 flour. This is a very fine Italian flour. Should we use the Italian 00 flour or cake flour?
Cake flour is good too :)
00 flour is common all purpose flour.
The original Sacher cake does NOT have heavy cream
Very professional chef, but i prefer cakes that are moist inside, i found this cake dry.
That's how the Zacher is meant to be.
@@c0w_boi688 really? I didn't know that, i didn't taste it before.
I made sacher torte twice and it is supposed to be dry on the outside but moist in the inside. Actually, the technique is kinda similar with Chiffon Cake. If you look for sachertorte recipe in other channels, you'll find the same result.
It should be
Do you use regular flour or cake flour?
Cake flour, alemassa! ;)
@@GialloZafferanoItalianRecipes where in the world does one get cake flour and America I looked in a lot of places for it several years ago and gave up and I didn't want to order it online
gardensofthegods I found a brand called Swans Down. A red box. I found it in a regular supermarket. But I am sure you can find it online
@@gardensofthegods baking is not for retarded people, look something else to do
@@MiguelAlvarezAdams Oof it looks like you might be on the wrong video then, kiddo.
Can I make a keto friendly version of this?
Sure Ig
Legit only came here cause google couldn't tell me the proper pronunciation of sachertorte lmao
AHAHAHAH FR? 😭
It's not the original recipe !! A the apricot must be hot .B for the glaze you will use sugar water and chocolate.
Can you show me the original recipe? pls?
@@christidesson www.sacher.com/de/original-sacher-torte/rezept/ in english and german
its not meant to be the original
Chris have you tried the recipe in your link? Is it dry or moist. Has anyone tried the recipe in the link chris provided?
The colour is too damn pale. The ones I used to see everywhere is much darker and the texture much finer.
That's what I thought too. Isn't Sacher supposed to have a dark chocolate color? The cake in the video is light brown-ish and pale; I would never guess this is a Sacher from the look of it.
I came here from the Arnold Schwarzenegger and Linda Hamilton video of them having a little bit of this.
as an austrian ive never seen anyone using heavy cream for the cover. u use water+sugar+chocolate to make the cover.
Because it’s not meant to be the original one 💀💀💀
Was ist 1 Punsch
Bitte mir unter rolandpr1@googelsenden bitte
La cobertura de hace con agua no con nata
It isn’t meant to be the original one tho
La mia prima sacher è venuta abbastanza buona. Attenzione alle cose apparantemente semplici, comwe tagliare a meta il pan di spagna, perché se tagliato male può rovinare l'estetica della ganache finale.
In italiano dove sta?
Sta
It seems to me that the cake that the cook cuts is not the same as the one bake and decorate. the surface looks much smoother, I think I buy it in a confectionery. on the other hand, the sacher cake seems to me excessively sweet, cloying, they add too much jam.
Who is this guy? No disrespect but please bring Sonia back, her sachertorte recipe was so much better
Hi Marco, Sonia ended her adventure with GialloZafferano a few years ago. Mr. Knam is one of the greatest pastry Chefs in the world and his Sacher recipe is precise and true to the original!
@@GialloZafferanoItalianRecipes No it is not even close to that
@@GialloZafferanoItalianRecipes Sul sito del Albergo la torta richiede quantita differenti...
@@philp1916 cause you have baked one before 💀💀💀
Nooo perché in inglese? Usavo vostre video per imparare l'italiano :(
There’s still the italian channel where they post in Italian tho
I have tried the recipe. It is ok, Nothing special, but just ok, but it is a hell a tiny cake. That is so stupid. I mean at the end all that effort for like 5 pieces, what the ...In case someone is making, do the double of everything. I highly recommending!
Yes far too small had to look for a pan
It's impossible 😠
Per te
עברית
My ancestors were confectioner in Austria in the years 1800 in Austria. And make their own cake who competed the Sachertorte and tastes far better and you don't use flour.
You got the recipe?
It sounds like your ancestors did not become as famous as Sarcher neither did their cake. Either they didn’t share it or it actually isn’t as good, LOL!
@@danielsaezv The winners are rarely the best quality, it's not like McDonalds makes the tastiest burgers :)
Source: trust me bro
@@danielsaezv Didn't share it!!!
The cake looks dry
Because it is a Sachertorte. It is not supposed to be heavy and moist.
@@rhm9343 ok thankyou
Ma abbassate almeno la voce di Knam
Ma perché
The real one has a much darker chocolate dough inside. Also, the audio of this video is terrible.
Not really the point of anything here but ok
This is not original Sacher cake sorry
Cause you know it isn’t 💀