Melt the chocolate and oil together.

Sift the flour, baking powder, cocoa powder and salt.

Mix the eggs, invert sugar, caster sugar, ground almonds and cream.

Stir in the flour mixture, then add the melted chocolate.

Pour 690g per 40x60cm tray then bake at 170°C for 8 minutes.

Cool to room temperature and cut 5x24 cm strips and a 6cm diameter disc with a sharp knife.

Place in the circles previously lined with acetate.

Whisk the egg yolks with the sugar.

Boil the milk and cream in a saucepan, then add the blanched mixture and cook at 82°C.

Pour over the chocolate and emulsify with a hand blender.

Bring the water, sugar and vanilla to a boil.

Let cool and add the Kirsch.

In a saucepan, make a dry caramel with the sugar (1) then add the spices when the latter starts to brown slightly.

Deglaze the caramel with the frozen cherries and cook for 3 minutes over low heat.

Flambé with the Kirsch then add the puree and the pectin previously mixed with the sugar (2) and bring to the boil.

Divide into the silicone moulds and place in negative cold.

Bring the cream (1), vanilla seeds and caster sugar to a boil and remove from the heat.

Add the hydrated gelatin to the hot cream and stir to dissolve.

Add the mascarpone to the hot cream and mix, followed by the cold cream (2).

Combine everything with an immersion blender.

Refrigerate for 12 hours before using.

Combine sugar and NH pectin in a bowl.

Combine the puree and water in a saucepan.

Bring the puree mixture to 40°C and then add the sugar and NH pectin.

Bring to a boil for one minute.

Let it go down to 45°C then place on top of the vanilla mousse.