Prepare all the ingredients, including the genoise and syrup.

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 !