Chocolate cake

1. Preheat oven to th. 6/7 – 190°C.

2. Chop 250 g of chocolate with a knife on a wooden board. Melt over low heat in a pan, add the butter cut in pieces off the heat and mix. Pour the cream and stir well until a smooth ganache.

4. Splice the two sponge cakes. Place the first genoise disc on a serving dish and spread a thin layer of ganache. Cover with the second disk of cake, spread another layerwith chocolate mixture and repeat the process two times. Finish with a layer of ganache on top.

5. Prepare large shavings with the remaining 100g of dark chocolate with a peeler and smaller chips with white chocolate and decorate the top of cake.