Scabiesfingernail Polish

Sacher Sacher glass

Given my never hidden the passion for desserts by the glass, after playing in a more or less faithful to the unknown original recipe the famous Sacher cake (the recipe can find it by clicking here ) I could not resist the temptation to 'turn' in respect of taste, in a 'glass' greedy.
It is simply the superposition of three layers of reproducing the three components of the dessert: a soft, rich chocolate mousse likely to play the biscuit, apricot jelly glaze and finally a pudding consistency, as the pudding is in effect in pudding.
As for the chocolate mousse, I used the recipe for chocolate mousse praline Maurizio Santin, whose recipe found here , the apricot jelly is made by me as the recipe for icing is a friend of mine who foodblogger thank you very much.
I made it for the last year since I was chosen to prepare the sweet success!
We come then to the recipe:

For the chocolate mousse praline

find the recipe here replacing hazelnuts with almonds;

For the apricot jelly

200 grams of jam apricots
2 sheets of gelatine

For the chocolate glaze

4 sheets of gelatin

120 g water 145 g sugar 50 g unsweetened cocoa

100 g of fresh cream liquid



mode of preparation Prepare as praline mousse recipe, helping with a pastry bag resting on the bottom of the glasses and let stand for 30 minutes in the refrigerator.
Heat the jam in a saucepan with some water and dissolve the gelatine previously soaked in cold water. Place a layer of gelatin on the mousse and let rest in refrigerator.

Prepare the glaze by heating at low heat the water, sugar, cocoa and cream, to which they dissolve gelatine previously soaked in cold water. Cool down and file it on a layer cake.