Fondant au Chocolat

Prepare all the ingredients (ground chocolate, 1 genoise, whipping cream).

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...

Serve with custard.