Bake a torte base according to the sachertorte batter recipe and let cool.

For the coconut mousse, melt the chocolate.

Add cold water to the gelatin.

Warm the coconut liqueur and dissolve the gelatin in it.

Mix together the coconut purée, chocolate, and coconut liqueur.

Carefully fold in the whipped cream.

Place a smaller torte ring (7in (18 cm) diameter) on a baking sheet lined with foil, fill with coconut mousse, cover, and freeze.

For the chocolate mousse, melt the chocolate together in a double boiler.

Beat the egg yolks and eggs with confectioner’s sugar in a double boiler until creamy.

Add water to the gelatin, remove excess, and dissolve the gelatin in warmed coconut liqueur.

Mix the coconut liqueur and beaten eggs in the chocolate.

Carefully fold in the whipped cream.

Place the torte base in a torte ring and saturate with a bit of coconut liqueur.

Set the frozen coconut mousse in the middle.

Fill the empty space with chocolate mousse (preferably with a piping bag) and spread the rest of the mousse on top.

Freeze the torte again to make glazing easier.

Glaze the top with ganache glaze.

Remove from the torte ring and press coconut flakes on the sides.

Let thaw before serving