Melt the chocolate and butter in the microwave or over a double boiler. Place aside.
Mix the egg yolks with the white sugar A until light and pale.
Whip the egg whites with the sugar B until foamy and medium peaks form.
Combine the melted chocolate and butter with the egg yolk foam, then fold in the meringue, also adding the cocoa powder and salt as you fold.
Split the batter into 2 equal portions and pour into 2 cake rings of 16cm diameter.
Bake in the preheated oven at 180C for 12-14 minutes or until slightly set. It will rise a lot, but also deflate quite a lot.
Let the sponge cakes cool down completely.
Red berry compote:
Combine the berries with the berry puree in a pot and heat up to 40C.
Separately, mix the sugar with the pectin then add it over the warm berries. Bring to a boil and cook for 30 seconds.
Remove from heat and stir in the pectin.
Cool down for 10 minutes.
Build your insert by placing one sponge cake in a cake ring of 16cm diameter. Pour the marmalade on top then place the second sponge cake and press slightly. Freeze the insert for at least 2 hours.
Dark chocolate mousse:
Cook a creme anglaise like so: heat up the milk. Separately, mix the egg yolk with the sugar. Pour the hot milk steadily over the egg yolk, then return the mixture on low heat and cook until it reaches 82C.
Remove from heat, stir in the bloomed gelatin (gelatin and water, mixed together), then pour over the chocolate.
Let it rest for 2 minutes then blend until the mixture looks smooth and shiny.
Cool down to 30C then fold in the whipped cream.
To assemble the cake:
Prepare a 18cm diameter cake ring of 6cm height by lining it with an acetate strip.
Pour the mousse into the mould just about 3/4 then remove the insert from its mould and drop it into the center of the mousse. Press gently to level it.
Freeze the cake for at least 6 hours, preferably over night.
Mix the chocolate with the condensed milk in a jug.
Combine the water, sugar and glucose in a pot and bring to 103C.
Take aside then add the bloomed gelatin.
Pour over the chocolate. Depending on the shade of red you want, you may use a mix of white and dark chocolate. The point is to darken the red, that's what the dark chocolate is for in the recipe.
Blend well, adding enough red food coloring to obtain the color you wish for.
Chill in the fridge for 8 hours then reheat and bring to 34-36C - working temperature.
Take the cake from the freezer. Pour the glaze evenly over it. Remove the excess glaze.