In a medium bowl sift the icing sugar and mix inn the almond meal. Add in the egg yolks, and whole eggs.

In a stand mixer with a whisk whip egg whites until medium peaks and add the castor sugar in three lots stop when the egg white is silky.

Sift the flour and cocoa in a separate medium bowl

Melt the chocolate and butter over a double boiler

Add a small amount of egg white to the melted chocolate mix

Add this to the almond mix

Now add in the dry ingredients and mix through (not fully)

Fold through the egg whites

Oil and add baking paper to two baking trays

Set the oven to 175C

Divide the sacher sponge between the trays and using a step pallete knife smooth evenly

Bake until just set around 12 mins

Cool completely

Cut around the outside of the Sacher and take off the trays

Taking a half pipe mould- line with 3 layers of plastic wrap ensuring the inside is smooth

Measure the layer of Sacher and cut out lengthways to be able to line the bottom of the mould

Then the second Sacher slice is ¾ of that size and the last slice ½ of that size

(Three lengthways slices each different in size )

Add sugar and water to a pot and bring to the boil stirring until the sugar dissolves

Bring to the boil one dissolved without stirring and cool completely without the flame

Melt the chocolate over a double boiler

Dry melt the sugar in small amounts until the sugar is a golden caramel over a medium heat stirring continuously (the pan should be large enough to hold the cream when added.

Heat the cream starting just before the sugar is finished

Add the cream to the finished caramel sugar and stir ensuring there is no lumps

Add the caramel to the egg yolk over a double boiler and stir until it cats the back of a spoon. 84-86C

Strain over the melted chocolate and stir through

Cool to 45-50C

Using a stand Mixer and whisk whip the cream until just before medium peaks

Add a small amount of the cream to the chocolate to loosen

Quickly fold through the chocolate mix into the cream and ensure it is folded through

Add a layer of mousse in the mould top with the smallest layer of sacher

Brush with sugar syrup

Add a layer of mousse in the mould top with the middle layer of sacher

Brush with sugar syrup

Add a the last layer of mousse in the mould top with the last layer of sacher (it should be all the way to the top now)

Set fully and freeze

Set aside the remaining mousse

Boil the water and cream and add the cocoa and sugar and bring to the boil stirring until smooth. Cool until 50C.

Bloom the gelatine in cold water squeezes out and add to the glaze and stir.

Take the cake out of the freezer.

Take out of mould and take the plastic off the mousse

Use a pallete knife and smooth the mousse over the cake

Take a piece of baking paper and smooth over the mousse by running it lengthways over the mousse

Put the mousse over a wire and pour the glaze over the cake using a jug starting at one end

Give it quick tap to ensure there are no air bubbles

Let set

Melt the chocolate and pipe with a paper piping bag over baking paper

Run a spoon handle over the chocolate and set in the pipe mould

Add to the top of the cake and add a half strawberry on top