Recipe: Vanilla Chocolate

1 Make the cake: in the microwave melt the chocolate with the butter, add the eggs one by one and mix well, add the sugar gradually, the fromage blanc, the almonds and the flour. Bake for 20 minutes at 355°F (180°C). Let cool on the serving dish.

1 Make the creams: Bring the milk to a boil with the vanilla pod cut in half, let infuse for 30 minutes, in a bowl whiten the yolks with the sugar to obtain a fluffy mixture then incorporate the cornstarch. Pour the hot milk over it by filtering to remove the vanilla and put back on low heat without stopping stirring until thickened, separate the cream in two, pour the nutella into one and mix well.

2 Assembly: for those lucky enough to have a ring, happy for you, if like me you don't have one...do-it-yourself system, we make one with aluminum foil be careful it must be thick enough so it doesn't collapse but not too much or it will have trouble taking a round shape (it took me 3 layers of aluminum foil).
Once the makeshift ring is in place, spread the vanilla cream, let cool for a few minutes just so a small skin forms, then with a piping bag deposit the nutella cream.
Leave in the refrigerator for at least 2 hours before tasting.