A highly regressive cake concocted by a great chef !
Step 1. Energetically whip the egg yolks and the sugar until they whiten, then incorporate the cream.
Step 2. Mix together the flour, the yeast and the cocoa powder, then incorporate to previous mix.
Step 3. Finally add the melted butter still warm and mix until your batter is nice and smooth.
Step 1. Melt the butter.
Step 2. Grate the vanilla pod and incorporate its seeds as well as the pod in your warm melted butter.
Step 3. Just as with the chocolate batter, energetically whip the egg yolks and the sugar until they whiten, then incorporate the cream.
Step 4. Mix the flour and the chemical yeast, then incorporate them in the previous mix.
Step 5. Remove the pod from the melted butter and mix the butter with the preparation until the batter is smooth.
Step 1. Butter a cake mold or cover the Inside with sulfurized paper.
Step 2. In turn, pour the vanilla and chocolate batters.
Step 3. Cook for 45 minutes, thermostat 6 / 180°C.