Yema Chocolante Creamy

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Prepare a 7-inchcakepan, greased and lined with parchment paper.
Mix all ingredients until smooth and well combined, about 4minutes.
Pour into pan and bake at 180C until cake tests clean, about 50 mins -1hour. Let cool before slicing into [2] layers.
Prepare an 8-inch cake ring this time for final assembly. Linethe bottom of the ring with foil and lay over as sheet tray.
Lay one cake base layer at the bottom. Set aside. Make the mousse.

For the yemamousse, warm the fresh cream and milk and pour it in the chocolate and yema paste.
Add the gelatin sheets and mix well.
When the mix is at 33C add the lightly whipped cream.
Pour over the mousse into the prepared base halfway-through the ring. Sprinkle some pili nuts over and thenset the second cake base layer ontop. Pour more mousse until the ring is ¾ full. Chill to set.
Make the cremeux.

Make an anglaise with fresh cream, the milk, egg yolks and sugar.
Add the chocolate and homogenize with the rest of themix. Cool down to 33C before pouring over the set mousse.
Decorate with chopped pili nuts and chocolate décor.

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