First prepare chocolate crunch granola. Cream is heated almost to boiling point and add it broken chocolate. Stir until complete dissolution of the chocolate. Was then added and the muesli was again stirred well. Pour the mixture into paper covered baking tray. Distribute well to obtain a thin layer and is harvested in the freezer. Meanwhile, prepare the mixture for ice cream. Separate the egg whites from the yolks. Milk and half the sugar is heated to boiling. Yolks with remaining sugar crash foam. Pour trickle milk to the egg yolks while stirring. The mixture is returned to the stove and by constant stirring with wire cook until slightly thicken (2-3 minutes). Allow to cool. Cream mix until soft tips. Egg whites to add a pinch of salt and beat with mixer until thick and thick snow. To the cream was added yolk mixture and stirred gently to homogeneity. Add and beaten whites. Mix thoroughly and add chopped into small pieces of chocolate granola. You can leave part of muesli to decorate the cake. The bottom and sides of the baking dish with the falling ring (diameter 23-26 cm) covered with baking paper. Place the chocolate base and top pour the ice cream mix. Place in freezer for at least 4 hours. In saucepan, warm over low heat the cream and chocolate until chocolate is melted. Optional can add 1-2 tbsp butter. To cool ganasha faster and tighter, you can put in a large pan with ice and water. The cake is released from the ring and paper and pour ganasha. Decorate optional.