Sacher

Whip the butter with the sugars, add the eggs yolks little by little. Add the melted chocolate mixed with the liquid butter. Lighten it up with a bit of whipped egg whites. Add the sifted flour with the cocoa and baking powder and complete with the 
rest of the egg whites. Fill up 16 cm rings with 340-350 g. of compound each. Bake at 160° for about 25 minutes, valve closed.

Apricot jelly

Cut the TuttaFrutta apricots into coarse pieces. Mix the sugar. Bring the pulp to the boil with the sugar. Add the gelatin and the TuttaFrutta apricot Cesarin. Pour into the mold and cool it down.

Apricot foam

Whip the cream with the Apricot Jam Selezione Cesarin. Melt a small part of it with the gelatine and fill the molds. Cool it down in the shock freezer, demould and decorate with white velvet effect.

Chocolate mousse

Add the rehydrated gelatin to the heated milk. Make a ganache with the chocolate and lighten it up with the cream half-whipped.

Assembly

Cut the Sacher biscuit a little smaller than the individual portion base with the 
special pasta cutter. Start to prepare the mini Sacher from upside down.
Put the chocolate mousse in a mold. Cool it down in the shock freezer. Make a second layer with the apricot jelly and finish with the sacher biscuit. Freeze down in the shock freezer.
Glaze with the TopGel Mirror Cocoa Cesarin. Place the apricot foam already sprayed on the top. Decorate with two strands of chocolate and one TuttaFrutta apricot halve Cesarin 
cut into three pieces.