Whip together the egg yolks with the whole eggs and sugar (1). Swarm the egg whites with sugar (2) and mix to the first egg mixture. Fold the sifted flour and cocoa powder. Spread the sponge mass into round mold of ø16cm and bake at 170°C. Unmold, freeze and cut in slices of 12mm.
Mix together the muscovado sugar, almond powder and flour. Cut the cold butter in small dices and add it to the powder mixture. Place in the mixer with the paddle attachment and mix until forming small balls. Distribute regularly the streusel onto a silicon mat and bake at 155°C.
Crumble the hot streusel, add the Feuillantine and the chopped chocolate. Mix until homogenous mixture and add the fleur de sel. Spread into a mold of ø16cm and let crystallize.
Heat up purees, fresh oranges slices and inverted sugar at 50°C. Pour slowly the mixture sugar/pectin mixing well and bring to a boil for 2 minutes. Remove from heat and add the gelatin previously hydrated and melted. Add the lemon juice and mix well. Pour directly into a rounded silicon form of ø16cm and freeze.
Heat the milk and add the rehydrated gelatin. Gradually pour the hot milk over the partially melted chocolate, taking care to form a smooth emulsion. Immediately mix using an electric mixer to make a perfect emulsion. Check the temperature to be between 39-42°C for dark chocolates. Fold the chocolate onto the soft airy whipped cream. Pour out immediately. Freeze.
Melt separately the chocolate and cocoa butter. Mix them together, the temperature as to be at 45°C, and place into the electric gun.
Use the sugar, water and glucose to make a syrup, then cook at 220°F (104°C). Incorporate the sweetened condensed milk, then gradually combine the mixture with the melted chocolate and cocoa butter. Immediately mix using an immersion blender to make a perfect emulsion. Bring the ABSOLU CRISTAL to the boil, add it to the smaller portion of water and mix using an immersion blender. Store in the refrigerator. Leave to set for 12 hours before use.
Heat the purees at 40°C and pour gradually, stirring well, the mixture sugar/agar-agar. Bring to a boil and add the melted gelatin. Pour into a form of ø16cm. Freeze, unmold and cut into equal triangles. Reserve for decoration.
Assemble 2 layers of sponge with one layer of orange compote in the middle. Freeze.
Take the mold with the pressed shortbread inside, out of the freezer. Pour a very thin layer of chocolate mousse over and place directly the frozen chocolate/orange core on top pressing gently. Unmold and put back in the freezer for few minutes.
Pour the mousse into the silicon Eclipse mold (2 parts) halfway in. With an inox spatula press the mousse over the rounded edges, add some mousse back in the center and place the core over the mousse to fit perfectly at the top of the mold. Freeze.
Unmold and protect one half of the cake with a ruler and spray directly the white chocolate mixture over the other half. Reheat the dark chocolate glaze at 40°C, then mix using an immersion blender to homogenize and to get rid of as many air bubbles as possible. Glaze the other half of the cake. Decorate the cake with some piece of chocolate shortbread, the orange mango jelly triangles and the Dobla decoration : Orange 3D.