Technical Stages :

• Chop the chocolate in small bits.
• Place in a pan and melt it in a bain-marie or micro-wave.
• Meanwhile, beat the liquid cream into whipped cream.
• Cut the genoise horizontally in two or three equal layers. Place one piece on a cake stand with a stainless steel mousse ring.
• Flavour the cooled syrup with your favorite alcohol (rum, grand-marnier...)
• Soak the genoise with the syrup.
• Once the chocolate is melted, stir it until very smooth.
• Add 1/4 of the whipped cream and mix with whisk until you obtain a smooth preparation.
• Pour this mixture on the rest of whipped cream and delicately mix using a rubber spatula until you obtain a smooth preparation.
• Fill the mousse ring with this chocolate cream and smooth the surface. Leave to harden in the fridge.
• Melt the chocolate in a bain-marie or micro-wave and pour it on a very clean and dry pastry sheet.
• Using a curved metal spatula, evenly spread the chocolate over the entire surface of the sheet. Leave it to congeale a few minutes in the fridge.
• Remove the sheet from the fridge when congealed but still soft (above all not cold or it will turn brittle).
• Using a triangular spatula, remove bands of chocolate and place them on the perimeter of the cake.
• Cover the whole cake.
• Remove other bands and pinch them with the tips of your fingers to flute them.
• Place them evenly in a round on the cake.
• Continue the same way until the surface of the cake is completely covered.
• Finish with the center of the cake.
• Just before serving, sprinkle with icing sugar.
• Bon appétit!