Wash, clean and carve the apricots crosswise. Put them in boiling water for about 1 minute, take them out and let them drain. Peel skin. Halve apricots, remove stone and cut into large pieces.
Soak gelatine in cold water. Mix yoghurt and sugar. Squeeze the gelatine well, dissolve carefully. Stir 2 tablespoons of yoghurt into the gelatine, then stir everything into the remaining yoghurt.
Whip the cream until stiff. Fold the cream and apricots into the yoghurt when it starts to gel. Pour cream into a dome mould (3 litres capacity; 22-23 cm Ø) rinsed with cold water and smooth it down.
Chill for about 6 hours.
Chop the chocolate and melt over a warm water bath. Crumble the cornflakes coarsely. Mix the chocolate and flakes, spread on the jellied yoghurt cream and press down gently. Chill for about 30 minutes.
Dip the mould briefly in hot water, turn the cake over onto a plate. Garnish with chocolate rolls.