To make the Meringue, preheat oven to 140°C and line 2 trays with baking paper.
Place chocolate into the Thermomix bowl and chop 5 sec/speed 8. Add almond meal and combine 5 sec/speed 8. Set aside.
In a clean, dry bowl insert Butterfly and place egg whites, sugar, cornflour and salt. Whip 5 min/Butterfly/37°C/speed 3. Wipe moisture from lid and continue whipping 15 min/Butterfly/speed 3. Continue if needed until very light and fluffy. Add almond chocolate mix and fold gently by hand to combine.
Divide meringue between the trays and shape into 2 even circles. Bake for 1 hour and 20 minutes. Leave in the turned off oven, with the door adjar to cool completely.
To make the ganache, place chocolate into the Thermomix bowl. Chop 8 sec/speed 10. Add sugar and cream. Cook 4 min/60°C/speed 2. Add espresso and gelatin, cook 5 min/60°C/speed 2.5. Pour into a flat container to speed up the cool down if needed.
When the dacquoise and the ganache are both completely cold, you can assemble the cake.
Assemble by layering dacquoise, ganache, whipped cream, dacquoise, ganache, whipped cream. Finish with a layer of ganache. Refrigerate at least overnight or longer if you have the time.
Allow the cake to come to almost room temperature before serving garnished with flowers and or strawberries.