Base: Separate the whites from the yolks. In the yolks put 1 tbsp sugar and shatter. Egg whites fight with remaining sugar, add to the egg yolks while stirring with a wooden spoon. Then add the flour and cocoa optional. Pour the mixture into a baking dish littered with paper and bake 20 minutes at 180C. Brown Cream: Cream is heated and to this is added the broken chocolate. Stir to melt the chocolate and then cooled. Leave in the refrigerator for 1 day and then stirred with a mixer of fluffy cream. Yellow cream: Prepare pudding according to the indication on the packaging. Cooled nice. The butter is mixed with powdered sugar and to this is added the pudding - both must have the same temperature, so as not to cross the cream, as happened to me, but again became palatable. Gelatin, pour a little cold water, allow to swell and put in a water bath to dissolve the gelatin. Allow to cool and add in the cream, stirring well. Cream and gelatin must be the same temperature. In a baking dish with unbuckle ring is placed the base, syrup is (I syrup with hot white chocolate), smeared with cream and brown then yellow cream. Allow to harden for a few hours in the refrigerator, then unclipped and decorate with melted chocolate. * 1 cup = 200 ml