- Start by chopping your almonds in a blender or with an immersion blender. It is important not to chop for too long, as they will start to clump because the oil will be pressed out of them. Roughly chop the chocolate while you melt the butter in a small, heavy-bottomed saucepan. Once the butter has melted, take the saucepan off the heat and fold in the chocolate. While it cools slightly, whisk the eggs and sugar in a bowl. Preferably use an electric whisk. It should become a thick and creamy consistency. Mix the egg mixture into the chocolate/butter mixture and then add the almond flour and salt. Once the batter is uniform, pour it into an approximately 18 cm springform pan lined with baking paper. Bake it at 180 degrees Celsius (356 degrees Fahrenheit) in a conventional oven for 25-30 minutes. When done, let it cool. You can use a freezer or refrigerator for this.  

Start by soaking your gelatin sheets in cold water for about 10 minutes. Clean your rhubarb and cut them into smaller pieces. Put them in a saucepan with sugar and lemon juice. Cook over medium-high heat until the sugar is dissolved and the rhubarb is tender. Squeeze the water from your gelatin sheets and add them to the saucepan, stirring until dissolved. Take the saucepan off the heat and pour the contents through a sieve into a bowl. Whip the cream in another bowl until lightly whipped cream. Add the Greek yogurt to the cream and fold it together gently, for example, with a spatula. Now add your "syrup" of rhubarb/sugar and fold gently until a homogeneous mass is achieved. Pour the mixture into a 20 cm silicone mold and place it in the freezer for 30 minutes.  

Take the rhubarb mousse out of the freezer and place the cake base into the silicone mold with the mousse. It should be centered, with equal distance to all sides. Then place the silicone mold back in the freezer, ideally for 6-8 hours (overnight is perfect).  

Place your gelatin sheets in a bowl with cold water. About 10-20 minutes. Pour the ruby chocolate into a large-opening jug. Mix water, cream, glucose syrup, and sugar in a small heavy-bottomed saucepan. Heat over medium-high and bring to a boil, stirring occasionally. Take the saucepan off the heat and squeeze/drain the water from the gelatin sheets and add them to the saucepan. Stir until your gelatin is dissolved. Pour the contents of the saucepan over the chocolate in the jug. Use a spatula to stir the mixture until smooth and even. Let it stand at room temperature on the kitchen counter until the temperature drops to between 33-35 degrees Celsius (91-95 degrees Fahrenheit). Use a sugar thermometer to check the temperature regularly. Now remove the cake from the freezer and the mold. Place it on a rack with a baking sheet/casserole dish underneath. Pour the glaze over the cake until it covers the entire cake. It doesn’t matter if the excess glaze runs off onto the baking sheet/dish.  

Decorate the cake with, for example, pickled rhubarb pieces, torched white chocolate, or pansies (as I did). Keep it in the fridge until serving.