🔹For the cream, reserve half a glass of milk to dilute the cornstarch and heat the rest with the vanilla
🔹Beat the yolks with the sugar and add the glass with the milk and cornstarch, when the milk starts to boil, add it to it without stopping stirring, mixing and returning to the heat until it thickens
🔹Remove from the heat, add the butter and the chopped chocolate and mix, put in a container, cover with film and reserve
🔹Preheat the oven to 180°C
🔹For the cake, foam the eggs a little, add the honey, sugar and beat until they change color and thicken
🔹Add the zest, oil and yogurt with the mixer at low speed
🔹Sift the flour with the yeast, integrate in three times and with smooth movements
🔹Put the dough in a mold previously greased with butter and sprinkled with flour or release spray
🔹In a pastry bag or a clean zip freezer bag, put the cream and make a kind of lattice over the dough
🔹Bake for about 25/30 minutes or until when inserted with a toothpick it comes out clean
