600 g dark chocolate
3/4 whipping cream (1/2 1/4)
1 genoise disc
rickles

Bring 1/4 of a litre of whipping cream to a boiling point and pour on the chocolate. Mix with a wooden spatula. The mix becomes smoother and smoother. Finish with a whisk to obtain a homogeneous mixture. Whip up 1/2 litre of whipping cream. Combine the cooled chocolate mixture with the whipped cream. Combine gently with a wooden spatula. The mix must be very homogeneous. Put a genoise disc in a cake circle. Fill up with the chocolate mix. Equalize the surface with a spoon and smooth with a metal spatula. Put in the fridge for a few hours. Decoration: your choice of chocolate chips, cocoa, icing sugar, etc.