Make a ganache. Melt at 55°C the chocolate and oil. In the Kitchenaid beat the eggs with sugar. Warm to 40°C the milk. Pour the warm milk to the chocolate to make a ganache. Add the egg to the ganache. Add the flour and almond flour and the beated eggs. Pour 200g in the square mold 10 by 10cm and bake at 170°C 16 minutes.
Mix the sugars with the corn starch. Warm the water, add the mix sugar and starch and bring to boil. Pour on to the chocolate with the oil and mix. Cool in a plastic container with a plastic wire on top.
In the Kitchenaid mix together flour, almond flour, sugar, cocoa powder and cold dices of butter. Mix. Stop before total homogenization. Spray on a baking sheet and cool . Bake in the oven around 14 minutes at 155°C.
Mix the mango purée and the passion fruit purée. Scale 200g and mix with the gelatine powder and let hydrate minimum 30 minutes. Mix all the sugar and corn starch. Warm the 300g of purées and add the mix of sugar and starch, add the mango dices and bring to boil. Melt the fruits gelatine in the micro-wave and add to the confit. Cool at 4°C.
Melt the chocolate with oil at 35°C. Add the Cocoa streusel and mix.
Cut in 3 parts the chocolate cake and spray one inch slice of cake - some sambirano ganache,stack and on top put around the cocoa streusel; In the center garnish with the mango passion fruit confit and freez. Temper the chocolate glaze at 35°C and dip the cake inside. Put some pieces of streusel and decorate with the Dobla Back Cat and Dobla Lace Pumpkin.