Choc. glaze: 1) Combine 50 g glucose, 150 ml cream and 130 g sugar in a saucepan and bring to a boil 2) Add 60 g cocoa powder and off heat 2.5 gelatin leaves and mix well with a whisk 3) Leave to cool and thicken to glazing consistency. Besides this glaze, this cake consists of: choc. cake, choc. mousse and creme mousseline pistache.