For the mousse, soak gelatin in cold water, drain.Melt into the port wine at about 60 °C. Beat the cream until semi-stiff.Mix together the room-temperature terrine and port wine-gelatin mixture and put through a fine sieve. Fold in the salt and cream. For the chutney, rinse jam jars with hot water. Cook all the ingredients in approx. 400 ml water for 10 minutes. Mix the chutney well, and then strain. Pour into the jars, and set aside to cool. (The chutney can be stored for about a month and is an excellent condiment for meat and game dishes). For the apricot filling, cut the dried apricots into fine cubes, and simmer in 250 ml of water with the sugar and vinegar. Add the truffle cubes, and allow to cool. For the ice wine jelly, soak the gelatin in cold water, drain, and pour in some of the hot soup. Allow to dissolve, then mix with the rest of the soup and the ice wine. For the final stage, take a flat baking tray and cover it with plastic wrap. In the approximate shape of the cake, spread the melted chocolate thinly onto the plastic. Place the layer of the Sacher Torte on top of the chocolate and put the cake form around the base. Sprinkle the cake layer with a few drops of apple brandy and spread on the mousse about 1 cm thick. Cut the goose-liver terrine into slices about 5–6mmthick and place across themousse. Spread themousse (about 5mm thick) over the terrine and then apply the apricot filling thinly over themiddle area of the cake. Smooth on the remaining mousse and allow to cool for one hour. Cover with the ice wine jelly, and refrigerate for 1 hour. Carefully remove the cake ring and cut into 12 equal pieces. Serve with brioches or hippen (a type of thin wafer).