Making a classic Sachertorte can seem intimidating, but it doesn’t have to be! In this video, I break down this iconic Austrian masterpiece step by step so you can create a rich, professional grade chocolate cake right in your own kitchen.
Whether you’re serving it for a special occasion or simply indulging your chocolate cravings, this recipe is foolproof and elegant.
🍰 THE RECIPE
Yields one 10” (25cm) cake
Sachertorte Sponge:
– 350g Chocolate (63%)
– 220g Butter
– 220g Sugar
– 8 Egg yolks
– 8 Egg whites
– 220g Plain flour
– 1 tsp Baking powder
Chocolate Ganache:
– 240g Chocolate (63%)
– 300g Whipping cream
– Chocolate Mirror Glaze
– 250g Water
– 310g Sugar
– 32g Chocolate (63%)
– 125g Cocoa powder
– 250g Whipping cream
– 20g Gelatine leaves
– 60g Glucose syrup
Method:
Watch the video to follow the step by step process with me, from whipping the perfect meringue to achieving that flawless mirror finish!
👨🍳 FOLLOW ME & SUPPORT THE CHANNEL
If you enjoyed this recipe, please Like, Share, and Subscribe for more baking tips and culinary secrets!
Website & Classes: https://www.julienpicamil.com/
Et voilà! Enjoy your homemade Sachertorte.
#sachertorte #chocolatecake #recipe #julienpicamil #chef #baking #howto #homemade #foodie #frenchchef #pastry
13 Comments
Gorgeous! I hope you didn't throw away all the overflow of glaze that landed on the parchment paper. Also could you use honey instead of glucose?
Would you make a 3 leches cake?
Hello Chef! I absolutely love your channel and your recipes. You’ve really inspired me to cook more, and I’ve been slowly working my way through your recipe repertoire. So far I haven’t made a single thing that wasn’t incredibly delicious and exactly to my taste. Watching you cook is also a joy because your skill and attention to detail are so clear, and it makes me want to keep learning and improving in my own kitchen.
I have a quick question I’d love your opinion on. What do you think about using cake strips when baking cakes at home? The insulating fabric bands that you soak and wrap around the pan to prevent domed tops and dry edges. In your experience, are they actually worth using, or are they more of a gimmick for home bakers?
Thanks again for all the inspiration. Your channel has become one of my favorites.
Everyone hype the video its free
Perfect…!!!! 🙂 🙂
Thank you chef 😅😅..!!
❤❤❤🎉🎉🎉🎉🎉 thanks
I had to look up how the sugar burns the eggs. From what I could see, the sugar sitting with the eggs will pull moisture from the eggs and the egg proteins will coagulate giving you hard particles that will not mix well. I had never heard of this before and I guess I never experienced it or at least not enough that I noticed.
Delicioso pastel, gracias por la receta chef.
what a delightful and delicious looking cake, thank you chef ❤❤
HYPE!
it looks great! I would love a slice please 😀
Hmmm practise makes perfect.