How to Make a Sachertorte! (Chocolate Ganache, Chocolate Mirror Glaze... All in One!)
How to Make a SACHERTORTE! 🍰 (Chocolate Ganache, Chocolate Mirror Glaze... All in One!) is a medium Australian recipe that serves 8. 1300 calories per serving. Recipe by Julien Picamil on YouTube.
Prep: 15 min | Cook: 65 min | Total: 1 hr 35 min
Cost: $28.80 total, $3.60 per serving
Ingredients
- 350 g Dark Chocolate (63% cocoa, for the sponge; melt with butter)
- 220 g Unsalted Butter (Melt with chocolate for the sponge)
- 8 pieces Egg Yolks (Room temperature)
- 220 g Castor Sugar (For yolk mixture; mix quickly to avoid cooking yolks)
- 220 g Plain Flour (Sifted with baking powder)
- 1 tsp Baking Powder (Leavening agent)
- 300 g Egg Whites (Soft peaks, about 10 large whites)
- 150 g Apricot Jam (With fruit pieces, for filling)
- 160 g Dark Chocolate (63% cocoa, for ganache)
- 200 g Whipping Cream (Heavy cream for ganache)
- 250 g Water (For mirror glaze)
- 310 g Castor Sugar (For mirror glaze)
- 32 g Dark Chocolate (63% cocoa, for mirror glaze)
- 125 g Cocoa Powder (100% cocoa, unsweetened)
- 250 g Whipping Cream (For mirror glaze)
- 20 g Gelatin Leaves (Soak in cold water, then melt)
- 60 g Glucose Syrup (Gives shine to the glaze)
Instructions
Melt Chocolate and Butter
Place 350 g dark chocolate and 220 g butter in a heat‑proof bowl over a pot of simmering water. Stir until fully melted and smooth.
Time: PT5M
Whisk Yolks and Sugar
In a mixing bowl, whisk 8 egg yolks with 220 g castor sugar until the mixture becomes pale and fluffy (about 2 minutes).
Time: PT2M
Whisk Egg Whites
In a clean bowl, whisk 300 g egg whites until soft peaks form (about 5 minutes).
Time: PT5M
Sift Dry Ingredients
Sift 220 g plain flour together with 1 tsp baking powder onto a piece of parchment paper.
Time: PT2M
Combine Batter
Add the melted chocolate‑butter mixture to the yolk‑sugar mix, then fold in a third of the whipped egg whites. Gently fold in the sifted flour mixture, followed by the remaining egg whites, using a spatula until just incorporated.
Time: PT5M
Prepare Tin and Bake
Grease a 10‑inch round tin with spray (or butter and flour). Pour the batter in, smooth the top, and bake at 170 °C for 25 minutes, or until a knife inserted comes out clean.
Time: PT25M
Temperature: 170°C
Cool Sponge
Remove the cake from the oven, let it sit in the tin for 10 minutes, then turn out onto a cooling rack and cool completely (about 30 minutes).
Time: PT30M
Make Chocolate Ganache
Heat 200 g whipping cream to a boil, then pour over 160 g dark chocolate in a bowl. Stir until smooth and let cool to room temperature.
Time: PT10M
Prepare Mirror Glaze
In a saucepan combine 250 g water, 310 g castor sugar, 125 g cocoa powder, 250 g whipping cream and 32 g dark chocolate. Bring to a boil, then simmer until the temperature reaches 102 °C. Remove from heat, add softened gelatin leaves (20 g) and 60 g glucose syrup, stir until fully dissolved.
Time: PT20M
Temperature: 102°C
Assemble the Cake
Slice the cooled sponge horizontally into three even layers. Spread a thin layer of ganache on the bottom, then a layer of apricot jam, repeat with the second layer, and finish with the top layer. Use remaining ganache to coat the sides and fill any cracks.
Time: PT15M
Chill Assembled Cake
Place the assembled cake in the refrigerator until completely cold (about 30 minutes).
Time: PT30M
Glaze the Cake
Allow the mirror glaze to cool to about body temperature (35‑40 °C). Pour the glaze over the chilled cake, starting from the center and moving outward. Gently tap the tray to release air bubbles and achieve a smooth shine.
Time: PT10M
Temperature: 35°C
Final Set
Return the glazed cake to the refrigerator for 15 minutes to let the glaze fully set before serving.
Time: PT15M
Nutrition Facts
- Calories
- 1300
- Protein
- 10 g
- Carbohydrates
- 150 g
- Fat
- 70 g
- Fiber
- 5 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Eggs, Milk, Gluten
Ingredient Substitutions
- Instead of Dark Chocolate: Dark chocolate 60-70% cocoa
- Instead of Unsalted Butter: Margarine (not recommended for flavor)
- Instead of Castor Sugar: Granulated sugar (slightly less fine)
- Instead of Plain Flour: Cake flour
- Instead of Baking Powder: Baking soda + cream of tartar
- Instead of Egg Whites: Aquafaba (for vegans)
- Instead of Apricot Jam: Apricot preserves
- Instead of Dark Chocolate: Dark chocolate 60-70% cocoa
- Instead of Whipping Cream: Double cream
- Instead of Castor Sugar: Granulated sugar
- Instead of Dark Chocolate: Dark chocolate 60-70% cocoa
- Instead of Cocoa Powder: Dutch-processed cocoa powder
- Instead of Whipping Cream: Heavy cream
- Instead of Gelatin Leaves: Powdered gelatin (about 7 g)
- Instead of Glucose Syrup: Corn syrup
Equipment Needed
- Mixing Bowl
- Hand Whisk
- Stand Mixer (optional)
- Fine Mesh Sieve
- Spatula
- 10‑inch Round Baking Tin
- Oven
- Saucepan
- Thermometer
- Parchment Paper
- Grease Spray (optional)
- Knife
- Cooling Rack
- Small Bowl
- Microwave (optional)
Critical Steps — Do Not Skip
- Melt chocolate and butter without water intrusion
- Whisk yolks and sugar quickly to prevent curdling
- Achieve soft peaks for egg whites
- Fold flour gently to keep batter airy
- Bake until a clean knife test
- Heat mirror glaze to exactly 102 °C
- Fully dissolve gelatin and glucose for shine
- Glaze at the correct temperature (35‑40 °C) for a smooth finish
Chef Tips from the Video
- Use room‑temperature eggs for maximum volume.
- Sift flour and baking powder together to avoid lumps.
- Line the tin with parchment paper for easy release.
- Warm your knife in hot water before slicing the glazed cake for clean cuts.
- A silicone spatula helps fold without deflating the batter.
Troubleshooting
Cake is dense and does not rise.
Make sure egg whites are whipped to soft peaks and folded gently. Over‑mixing or under‑whipping will deflate the batter.
Mirror glaze cracks or becomes grainy.
Check the temperature; it must be exactly 102 °C. Do not over‑heat, and ensure gelatin is fully dissolved before adding to the glaze.
Ganache runs off the cake.
Allow the assembled cake to chill thoroughly before applying the glaze. If the ganache is too thin, refrigerate it until it thickens.
Glaze pools at the bottom leaving a dull surface.
Tilt the cake gently while pouring and tap the tray to release air bubbles. Ensure the glaze temperature matches the cake temperature.
Storage
Refrigerator: Store sealed in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw in refrigerator before serving.
Room temperature: Not recommended beyond 2 hours due to ganache and glaze.
Make-Ahead Tips
- Bake the sponge a day ahead and store wrapped in the fridge.
- Ganache can be prepared 24 hours in advance; keep refrigerated and re‑whisk before use.
- Mirror glaze can be made up to 2 days ahead; re‑heat gently to glaze temperature.
Frequently Asked Questions
What is the cultural significance and history of Sasha Toart in Australian cuisine?
Sasha Toart originated in Australia as a tribute to Prince Meternish, whose chef fell ill. Apprentice chef Sasha created the chocolate sponge cake, and it has become a celebrated dessert for special occasions in Australian patisserie.
What are the traditional regional variations of Sasha Toart within Australian cuisine?
While the classic Sasha Toart uses dark chocolate, ganache and apricot jam, some Australian bakers add a layer of raspberry coulis or substitute the jam with passion‑fruit preserve for a tropical twist, reflecting regional fruit preferences.
How is Sasha Toart traditionally served in Australia?
Sasha Toart is typically presented as a glossy, mirror‑glazed cake on a decorative platter, sliced into generous wedges and served with a dollop of whipped cream or a scoop of vanilla ice cream.
On what occasions is Sasha Toart traditionally enjoyed in Australian culture?
The cake is popular for birthdays, weddings, and holiday celebrations such as Australia Day, where its elegant appearance makes it a centerpiece dessert.
What makes Sasha Toart special or unique in Australian dessert tradition?
Its combination of a light chocolate sponge, rich ganache, tart apricot jam and a high‑shine mirror glaze creates a contrast of textures and flavors rarely found together in classic Australian cakes.
What are the most common mistakes to avoid when making Sasha Toart at home?
Common errors include over‑mixing the batter, not whipping egg whites to the right softness, overheating the mirror glaze beyond 105 °C, and glazing a warm cake which causes the glaze to melt.
Why does this Sasha Toart recipe use gelatin leaves instead of powdered gelatin for the mirror glaze?
Gelatin leaves dissolve more evenly and give a smoother finish in the glaze, reducing the risk of grainy texture that can occur with powdered gelatin if not fully hydrated.
Can I make Sasha Toart ahead of time and how should I store it?
Yes. Bake and cool the sponge, then wrap and refrigerate. Assemble with ganache and jam, chill, and glaze just before serving. Store the finished cake refrigerated for up to three days.
What texture and appearance should I look for when the mirror glaze is ready for Sasha Toart?
The glaze should be glossy, fluid, and reach exactly 102 °C. It will coat the cake with a smooth, mirror‑like surface without streaks or bubbles.
How do I know when the Sasha Toart sponge is fully baked?
Insert a thin knife or skewer into the center; it should emerge clean with no wet batter. The cake will also spring back lightly when pressed.
What does the YouTube channel Julien Picamil specialize in?
The YouTube channel Julien Picamil focuses on detailed pastry and cake tutorials, showcasing classic and contemporary desserts with an emphasis on technique and visual presentation.
How does the YouTube channel Julien Picamil's approach to Australian dessert cooking differ from other dessert channels?
Julien Picamil combines precise measurements, step‑by‑step narration, and cultural storytelling, offering deeper insight into the origins of dishes like Sasha Toart, whereas many channels focus mainly on the cooking process without contextual background.
Last updated: September 6, 2026
