Melt chocolate in the microwave. Beat egg whites with albumen and sugar until stiff. Combine with chocolate and then with dry ingredients. Pour the mass using a confectionery sleeve. Bake for 14 minutes at 160°C.
Almond Crunch
Melt chocolate with the almond paste, combine with the rest of the ingredients.
Cherry Pâte de Fruit
Mix sugar (1) with pectin. Heat the cherries, sugar (2) and water to 40°C, add pectin and cook to 102°C. Set aside from the saucepan. Pour in the acid previously dissolved in hot water and mix everything together.
Chocolate mousse
Create creme anglaise using milk and egg yolk. Add the gelatin mixture, pour it over both chocolates and emulsify. Set aside till 30°C. Whip the cream until stiff and combine with the ganache at 32°C.
Glacage glaze
Boil water, sugar and glucose to 103°C. Pour over chocolate with gelatin mass and blend. Add cream and blend again. Set aside in the refrigerator for 12 h.
Assembly
Add crunch over the cooled dacquoise and freeze. Then pour pâte de fruit and freeze again. Pour the finished mousse over the entire cake in 18 cm frames and freeze. Cover the cake with 30°C glacage confectionery compound coatings. Decorate.