First, prepare the egg cream from the listed ingredients but be sure to separate the whites from the yolks.
While stirring nonstop, put the egg cream mixture on the stove, keep stirring until it comes to a boil and you get a thick mush. Pull it from the stove and add the gelatin, dissolved in a little water.
Once it cools, mix the egg whites with the sugar, to get a mixture similar to that for meringues.
Separate a little from the yellow cream and knead it with the cocoa to make a decoration. Mix the rest of it with the egg whites.
Leave it in the fridge overnight and then remove from the form.