Sachertorte - Bruno Albouze 

honestly I just clicked on this video to hear him say 'SacherTorte'

You're the best! you may not believe this but I started baking after I first watched your videos on youtube; and after two years found myself wanting to wake up each morning and bake! So, at the age of 44 I went on to travel to another country and do a pastry diploma for 6 months! now, I'm back and trying to get into the industry; it is a challenge to say the least but I am determined to make it one day! I owe so much to you for my life changing decision! Thank you Chef!

Hey Bruno! I'm a cook in Germany, I started working 7 years ago and I'm mostly (not only) making desserts and pastries in the my current workplace. Your videos have been such a great inspiration for me in all these years! The techniques you use are really nice to adapt to other recipes or ingredients in my opinion. Thank you so much for sharing your cooking with us! Much love from Germany!

Stop it Bruno you're killing me 😆🤤

This is the kinda cake I can only dream about!! Thanks again for your amazing knowledge Bruno! You’re a star ⭐️

I taught myself to cook when my mother died, seemed important to provide decent meals even at ten years old. My younger brother and sister also learned young. A great binding force.

I'm a pastry chef from austria, and I love your videos.❤️ I'm curious where you got this recipe from, because in the austrian food codex is an ingredient list for the original sacher cake and it says nothing about almond paste. :/ It's only allowed to be called sacher if it contains eggs, butter, chocolate, flour, salt and other flavorings. Sorry for being a smart aleck at this point though. However, I bet yours tastes definetely better, than the original. :D

i work as a chef in vienna and got the oppurtunity to work in the hotel sacher where the cake is from for 2 weeks. its amazing to see that such an old and traditionell cake beeing facelifted and made somewhat modern Great job bruno best regards from vienna

I volunteer to be your official executive bowl-licker.

If i say you are the master, is not enough. I learned a lot from you. Keep up the excellent work chef.

Bruno your voice is fantastic but you should shoot an asmr video for more subscribers. I just dont accept it when Cooking tree has 2 million subscribers and you have 630k.

Sorry Bruno, good Job but this is definetly NOT a Sacher Torte

Bruno's desserts evoke memories of Snape's potion making skills. Not for mere mortals. I will remember this when I pay lots of money for desserts in France......

Your skill, techniques, knowledge, presentation, narration, production values, and choice of recipes are unsurpassed.

This is why I'm a pastry chef. The shear pleasure of producing a thing of beauty. Your my inspiration x

Dear Bruno this is a Great cake but not the Original ! I have developed the real Sacher torte for decades ! Send me your mail address and I send it to you

I bought myself the famous Sachertorte from a supposed european bakery, because i've heard it's a hungarian dessert and i'm from eastern europe myself, well I paid a lot of money for one piece and It was stale and old, no good. We have a lot of our recipes from the hungarians. You have some quite fancy kitchen tools. I bet a lot of them are from europa. You don't find these tools in reg. stores and the gelatin sheets, they are not found in the U.S.

This ladies&gents is awfully far from the 'real deal'

It L👀KS AMAZING 😍! You can mail me a piece anytime🥰 Best RU-vidr 💋

Faut que j'arrête de regarder tes recettes, je prends 1 kg à chaque vidéo ! 👏 Tip top

alors là !!! un jour de fête pour LE Sachertorte sur le calendrier US, j'en reviens pas !!! le 5 déc..; je m'en rapplerai et essaierai d'en faire un (en France il se fait rare, plus rare que "la forêt Noire" (dont j'ai vu une rectte chez Bruno Albouze , super !) bon, je n'ai jamais essayé l'original en Autriche, mais celui de Bruno, si sophistiqué a l'air de remporter la palme d'or de touts les Sachertorte du monde !

Love you Bruno! I’m a chef over 30 years and I can say for sure that you’re the best on the net! Obrigado!

I tried Sachertorte in Vienna at the famous Hotel Sacher about 10 years ago. It was a pretty dry cake which didn't live up to the hype at all. Yours looks 10x more delicious. Wish I could try it right now. Xx

You are extremely gifted chef. I have an aversion when traditional recipes are altered from the original and the name referenced to this new unrecognizable creation is from the original. It would be like taking pear Helene and using pistachio ice cream. Innovation is what makes the world go round but give them their own identity .

That’s not the original

This guy creates food heaven...

Who cares if it is authentic or not. It’s a masterpiece by Bruno Albouze! Can we talk about that amazing mirror glaze though?

"sascher torte" Very impressive french bruno

Why are you so amazing? Because you are Bruno There's only one and only one Bruno Albouze! The best of the bestest forever.. I graduated from culinary school 10 years ago but boy! Will I ever come close to cook and bake like you? Would be a dream come true. Thank you for being in RU-vid

Absolutely he is the Master.... No one can get close... Brilliant!

3:49 C'est faux, des jaunes d’œufs et un sucre cuit ça s'appelle une pâte à bombe. Pas un sabayon...

I've never heard of SacherTorte before, therefore I am nobody. Edit: Now that I've heard of it, I am no longer nobody.

I'm just glad I subscribed ❤ much love from South Africa Can't wait to learn a lot from you👏

I wonder why your professional channel has not yet reached the million worth more Mr bruno

I have watched many videos but your twist of adding mousse is great,also the mousse recipe is fantastic

Love your videos man but why is the stand mixer is dirty?

I'm surprised, given that Bruno was born in Germany, at his pronounciation of Sachertorte - the ch is hard, more like sakertorte (I don't have a way to write it for english speakers since the ch sound is not something we have exactly)

j'aime le regard sur le visage de Bruno quand il goûte ce qu'il a préparé, ce qui me donne l'impression que le gâteau est vraiment très délicieux

Is okay to eat this for breakfast??? It's not quite 10 am here, just asking ;)

I would really like to know from where you think this is SacherTorte ?? x) Far from the original... i believe your is very tasty, maybe even more than the strict original, but this certainly is NOT Sacher ! Would be better to name it differently.

Great recipe...but you cant name this a SacherTorte...maybe this is a SaSHer torte, as you say...but NOT a Sachertorte...We have to respect traditions, because it took us a lot of work to create traditions

Hey Bruno! Can you do more cookie videos? I looove the already existing recipes, I make them weekly and I would love to add more variety. I tried doing tahini and walnut version but didn't work texture-wise. Also, your mushroom hazelnut stuffing is a staple whenever I make anything with meat or chicken! Would love to have a different option like that as well! Much love from Istanbul xx

This brings back memories, I was to make sacher tort for as well as many other things for my baker finals 🇩🇰 I picked Halloween for theme so mine had white chocolate on top in a swirly whirlpool-ish circle🌀 the i dragged A thoothpick from middle the outward so it resembled a spider web with a marcipan spider I made. It ended up horrible, as a baker and not a pastry chef I had little experience 😂 my cake was too cold and my ganache was too thick so as I poured it over it didn't flood over properly and the froze to fast for me to make the web 😬🤦‍♂️ Not gonna lie, Never again would I want to make a sacher tort. BUT NOW YEARS AFTER, seeing this i just might want to take a rematch 👨‍🍳 Also TBH looks better rectangles coz your tips of the pieces ends up with ganache which a round doesn't. That's what caught my eye on this thumbnail. From a new follower, fan and fellow "alchemist" - TRÈS BIEN!!!! SMUKT!!!!

Chef BRUNO.. I am SANDRA DEAN ...FROM ADELAIDE AUSTRALIA... WHO ADORES ALL YOUR RECIOES AND TECHNIQUIES... AMAZING!!

Bruno, can we make the best almond paste from scratch at home? 😂

It's actually the first time I saw almonds being used in a Sacher Torte.

Bruno...😱😱😱 YOU ARE JUST AMAZING!!!👌👌👌 NO ONE DOES IT LIKE YOU... TOP CLASS ..BRUNO😘 ITS WHAT I LOVE.. I MAKE MY MAZIPAN TOO FOR MY CHRISTMAS CAKE...AND DONT USE FLOUR...ONLY ALMOND MARZIPAN...ITS BEAUTIFUL AND MOIST...LIKE MY CLEVER MUM USED TO MAKE... THAT IS WHY I LOVE❤❤❤😋😋 YOUR RECIPES👏👏👏👌🏆❤ THANK YOU SO MUCH CHEF BRUNO

Sir, I feel guilty watch your videos sometime😭 because I feel like attending a culinary class without paying a fees😜😂 thanks for your elegant desserts recipes.

Many years ago I visited the Hotel Sacher in Vienna to have a piece of the original Sachertorte. It was OK of course, but not mindblowing. Your recipe has little to do with the original to be honest. I think your recipe is a lot better. I can see that without even having tried it. Maybe they should start making it like this in Vienna (though I think they'd rather die than change anything). Your prononciation of 'Sacher' is not correct, but very charming.

The E isn´t silent in TortE

Correction:Sabayon:eggs and sugar cooked in water bath until fluffy Egg yolks and cooked syrup is pate a bomb.

This is certainly a lovely cake but this isn't Sachertorte anymore, it's something else.

Buenas noches, me encanta como usted explica y su autenticidad, gracias,por compartir de sus conocimientos, execente maestro culinario, Dios continúe bendiciendo su vida y familia. 🙏🙌🙌😋😋

Come on, chocolate mousse in the Sachertorte, Mr. Sacher rotates in his grave! Stay true Bruno, greetings from VIENNA, the home of the Sacher Torte.

Awesome recipe, one of the best seen so far! Such an exotic accent and voice. Mellifluous and soothing.

You're, SERIOUSLY more talented to me than Gordan Ramsey and I LOVE the fact that you're so much better to watch. Because, I can't tolerate it when people are just cursing and using profanity like that is a legitimate language to use. You're, easy on the EARS and EYES!🤣🤣🤣 #SeriouslyLOVEU

I love the way you talk.. keeps me mesmerised till the end. I post recipes on instagram Tasmbaqir_cookbook and get inspired by you.

That is not a sacher torte. I’m sorry but that is a spin on a sacher torte done with French flairs . It’s really chocolate cake Raspberry jam Apricot jam Soft ganache Ganache poured over the cake. I ate it in Austria in a number of places, even the hotel where it was presumedly created. It’s really sort of heavy, very fudgy very chocolatly, cake and not really my cup of tea. I prefer a Rum Baba or an eclair any day of the week. I wouldn’t say no to a cannoli either. Thank you

Chocolate😭❤ I'm not a cook. But if I had complete kitchen tools like you, I'd never stop cooking 😣 Your videos always make my days ❤💯

This is no Sachertorte! A Sacher base with a chocolate mouse is a hungarian chocolate tart called RIGÓ JANCSI.

What a wonder full inspiration! Did it many times the original way. Will now do it your way. That is so elegant and rich - just wow.

افضل شيف حلويات في العالم .

It seems more a twist on the sacher than the actual real one you have in Vienna. Yours is based on an almond and chocolate biscuit while the original one is a chocolate sponge cake, with no mousse between the layers, just the apricot marmelade. By the way - it's pronounced sa-ker, not sa-cher

I had a Sacher Torte delivered to Canada for my wife’s birthday. It arrived a week early so we had a party anyway. Delicious!

I expect the flavor is outstanding but all that I'm able to judge is how they look, and the eye appeal is PHENOMENAL. Bravo, chef!

Sorry, but that's not an original Sachertorte. never with cream filling. originally always with apricot jam inside as a filling and outside as a finish. then let the ganache run over it at the right temperature so that it gets a great shine. you have to be able to see yourself inside. no almonds come in. there is no cream in the icing. just syrup and real baking chocolate. It's a great recipe and I'm sure it's delicious. but has nothing to do with Original Sachertorte.

Like if you licked the bowl as a kid when mom made cookie or cakes! :D

Bruno, what a great adaptation of a tradition. This is a must-try. And, you are correct! That is how I got my start in the culinary world. I was raised on a farm in the south (USA) and my mother and grandmother taught me Southern cooking. Saturday was the day for cake baking and I would help out. Yes, I did get the bowl and beaters to taste the batter. This lead me to culinary arts college and the rest is history. Love your channel!

Hello. What’s the difference between sabayon (in this video) and pate a bomb (in triple chocolate mousse cake). Please tell me please please🥺

Hi Bruno i am going to make this recipe, BUT on your website the ingredients are incomplete, for the biscuit doesn't say i need flour and the on the instructions says i need flour, so if i do then how much?? i printed the recipe!

that's no sachertorte. way too complicated. sachertorte is simply chocolate cake with apricote jam and chocolate glazing

I was here when you had like 15k subs

I think Bruno's "Sasher" torte is infinitely better than the over-hyped "Sacher Torte."

How to make almond paste? It's not available in my country please share recipe of almond paste

I’ll definitely try it. Love your recipes Bruno! Love from UK

What brand of couverture do you use? Does anyone have experience with belcolade?

Bruno, Love your channel. What brand of knives are you using in this video, a French brand?

Wow, I didn't realise making Sachertort was so challenging.

As a Austrian and confectioner/pastry cook... that's not a Sacher torte. Lol

Pow .. Bruno tes videos sont top ! Il faut que tu viennes en Corse pour nous donner quelques recettes de dessert à la clémentine :D

Chef can I use marzipan or frangipane ??? Almond paste same as marzipan??

Ever since seeing your channel, I want to now start making more desserts. I never knew there was so many types, and seemed better tasting and texture than most conventional pies, cakes we get

I love your videos, Bruno, but it’s not Sacher at all. It something very different. It Sacher should not be almonds, and it has no buttercream.

This it’s might be even better but it’s not even by far a Sachertorte. Greetings from Vienna

I actually have one in my fridge I made in class, and Ive eaten too much.

Sacher and Damer would strongly disagree with this.

First time I’ve ever seen that chocolate glaze done that way ! You learn something new every day :)

I was wondering, can you make almond paste?

Bonjour Bruno c’est quoi que vous avez ajouté ou début de la recette Désolé Je parle pas l’anglais merci bien.

The pronunciation of Sacher is hard for foreign people

SachrrrrTorth.... I love his pronounciation!!!!

Merci Beaucoup Chef Bruno pour le « Sachertorte » Bravo !!!

What can be used instead of almond paste or can you make almond paste at home?

I'm afraid I cannot find almond paste in mu area. Is there a substitute?

bruno.... bruno..... each one of your videos is a work of art

As soon as the recipe for this is posted, I'm making it!

Never heard of "Sascer" torte. Also the fuck is this recipe?

Can you substitute marzipan for almond paste?

Suuper

Wenn Sie diese Torte in Österreich backen und Sachertorte benennen, werden Sie aus dem Land ausgewiesen. Es tut mir Leid. Ich lebe in Österreich. Dies ist eine unbenannte Torte von Bruno Albouze. If you bake this cake in Austria and name it Sachertorte, you will be expelled from the country. I'm so sorry. I live in Austria. This is an unnamed cake from Bruno Albouze.