Preheat oven at 220 º C.
For the base
Beat the egg yolks with 150 gr sugar until they turn white.
In a different bowl beat the egg whites into a meringue and add the remaining sugar.
Combine half the meringue with the yolk mixture, add the flour, cocoa and corn flour and stir lightly with a ladle.
Gradually mix in the rest of the meringue.
Using a spatula spread the mixture, 1 cm depth, on a cooking sheet, and bake for 8-10 minutes.
After it has cooled, flip it over and remove the cooking sheet.
Cut a strip from the baked mixture,4. about 8 cm width, and place it all around a ring-pan, 20 cm in diameter.
Next cut two disks from the same mixture, 18 cm in diameter each, and place one of them on the bottom of the pan.
For the mousse
Place the milk and cream in a pot and heat them.
Beat the egg yolks with the sugar well and just before the milk and cream mixture come to a boil, add it to the yolks and sugar.
Empty all of the combined ingredients in the same pot the milk and cream was boiling and heat them up to 85 ºC (it should not come to a boil).
Soften the gelatin sheets in cold water and then add them to the mixture. Allow the mixture to cool but not grow cold. A
Add it to the milky chocolate, stir well and as soon as it starts building up combine it with the cream.
Place half of the mixture in the ring-pan, on top of it place the baked disk you have set aside and then the rest of the mixture.
Refrigerate for at least 5 hours. Very carefully remove the ring-pan and garnish with chocolate flakes.
For the chocolate flakes
Melt 100 gr of milky chocolate in a double boiler and then by stirring it lower its temperature to 28 ºC.
Spread it on a cooking sheet, taking care to make it very thin, and before it grows cold and hard, graze it with a spatula and make flakes.